Caramel Pecan cheesecake


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Member since 2006
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Serves 16 | Prep Time | Cook Time

Why I Love This Recipe


Ingredients You'll Need

1 cup graham cracker crumbs
3 tbsp sugar
3 tbsp melted butter
5 pkg. (8 oz) Philadelphia cream cheese
1 cup sugar
3 tbsp flour
1 tbsp vanilla
1 cup sour cream
4 eggs
12 caramels
31 pecan halves


Directions

Mix crumbs, 3 tbsp sugar and butter.


Press firmly onto bottom of 9 inch spring form pan.


Bake at 325 degrees for 10 minutes


Beat cream cheese, 1 cup sugar, flour and vanilla until well blended.


Add sour cream, mix well.


Add eggs, 1 at a time, mixing on low speed after each addition just until blended.


Pour over crust.


Bake at 325 degrees for 1 hour and 5 minutes or until center is almost set.


Loosen cake from rim of pan, cool before removing rim of pan.


Refrigerate 4 hours or overnight.


Place caramels and 1 tbsp water in microwaveable bowl.


Microwave on high 1 minute or until caramels are completely melted when stirred.


Place pecan halves on cheesecake and drizzle caramel over cheesecake.


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