Caramel Pecan Cheesecake
1-1/4 cgraham cracker crumbs
1/4 cfirmly packed brown sugar
1/3 cbutter, melted
14 ozcaramels (unwrapped)
1/2 chalf and half
1 cchopped pecans (toasted)
3 pkg(8 ounces) cream cheese, softened
1 can(s)(14 ounces) sweetened condensed milk
3 Tbsphalf and half
·pecan halves or pieces for garnish
How to Make Caramel Pecan Cheesecake
- CRUST: 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.
- FILLING: 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).
- In 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.