Caramel Pecan cheesecake
CATEGORIES
INGREDIENTS
  • Servings: 16
  • 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
  1. Mix crumbs, 3 tbsp sugar and butter.
  2. Press firmly onto bottom of 9 inch spring form pan.
  3. Bake at 325 degrees for 10 minutes
  4. Beat cream cheese, 1 cup sugar, flour and vanilla until well blended.
  5. Add sour cream, mix well.
  6. Add eggs, 1 at a time, mixing on low speed after each addition just until blended.
  7. Pour over crust.
  8. Bake at 325 degrees for 1 hour and 5 minutes or until center is almost set.
  9. Loosen cake from rim of pan, cool before removing rim of pan.
  10. Refrigerate 4 hours or overnight.
  11. Place caramels and 1 tbsp water in microwaveable bowl.
  12. Microwave on high 1 minute or until caramels are completely melted when stirred.
  13. Place pecan halves on cheesecake and drizzle caramel over cheesecake.