caramel pecan cheesecake
Awesome recipe for caramel and pecan lovers.
prep time
25 Min
cook time
1 Hr
method
Bake
yield
10-12 serving(s)
Ingredients
- 1-1/4 cup graham cracker crumbs
- 1/4 cup firmly packed brown sugar
- 1/3 cup butter, melted
- 14 ounces caramels (unwrapped)
- 1/2 cup half and half
- 1 cup chopped pecans (toasted)
- 3 packages (8 ounces) cream cheese, softened
- 1 can (14 ounces) sweetened condensed milk
- 3 - eggs
- 1 teaspoon vanilla
- 3 tablespoons half and half
- - pecan halves or pieces for garnish
How To Make caramel pecan cheesecake
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Step 1CRUST: Combine crumbs, sugar and butter. Press into 9 inch spring form pan. Reserve 10 caramels. In saucepan, combine remaining caramels and 1/2 cup half and half. Over medium-low heat, cook and stir till melted and smooth. Stir in chopped pecans and spread over crust. Bake at 350 degrees for 15 minutes. Cool.
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Step 2FILLING: In mixing bowl, beat cream cheese until fluffy. Gradually beat in condensed milk until smooth. Add eggs and vanilla; mix well. Pour into pan and bake 1 hour or until set (center will be slightly soft). Cool.
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Step 3In small saucepan over low heat, cook and stir reserved caramels with remaining 3 tbsp. half and half, until melted and smooth. Immediately spread over cake. Garnish with pecan halves or pieces. Chill overnight.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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