- 2 tablespoons butter
- 2/3 cup packed brown sugar
- 1/3 cup maple syrup
- 1 tablespoon whipping cream
- 1/4 teaspoon salt
- 2 tablespoons Skrewball Peanut Butter Whiskey
- 1/2 cup chopped pecans, toasted
Melt 2 tablespoons butter in a small saucepan over medium-high heat. Add brown sugar and next 3 ingredients (through 1/4 teaspoon salt); stir with a whisk just until sugar melts. Bring mixture to a boil; reduce heat to medium, and cook 5 minutes (do not stir). Remove pan from heat. Stir in Skrewball and toasted pecans. Cool slightly. Drizzle caramel over cheesecake.