Caramel Pecan Cheesecake III
  • 1 cup graham cracker crumbs
  • 3/4 cup ground pecans
  • 1/4 cup sugar
  • 1/4 cup butter, melted
  • 4 pkgs. (3 oz. each) cream cheese, softened
  • 1/2 cup caramel ice cream topping
  • 3 eggs
  • 2 tablespoons milk
  • 1/2 cup dairy sour cream
  • 1/4 cup caramel topping
  • pecan halves
  1. In a mixing bowl, combine crumbs, pecans, sugar, and melted butter. Pat onto bottom and 1-1/2 inches up sides of an 8-inch springform pan.
  2. In a large mixer bowl, beat cream cheese until fluffy. Gradually beat in the 1/2 cup caramel topping. Add eggs and milk; beat just until blended. Turn mixture into crust. Bake in 350ºF oven for 40 to 45 minutes until center is set. Cool in pan 15 minutes.
  3. Combine sour cream and remaining caramel topping; spoon over cheesecake. Loosen sides of cheesecake with butter knife. Cool 30 minutes more; remove sides of pan. Cool. Chill. Garnish with pecan halves before serving.