I figured it would be good to ask here since most everyone that replies has first hand knowledge. I have made many cheesecakes before but this year I said what the heck and signed up to make a pumpkin cheesecake with a pecan praline topping. I know that to make a basic caramel you can use the ratio for simple syrup and reduce it down, but I have no experience with this. I've read everything from butter to butter milk being used so I was hoping to describe the consistency and see if you guys have suggestions.
I DO NOT want a hard chew, I'm looking for something closer to a syrup but I don't know how that translates into the process. Actually here's a good picture of what I imagined when I thought about doing this.
Could anyone give me recommendations on how to achieve that consistency? My completely inexperienced approach would be to make a simple syrup and reduce it down until I got caramel, then turn the heat off and whisk in a little heated cream until I got to where I wanted to be.. is that a good approach?