Real Recipes From Real Home Cooks ®

caramel pecan cheesecake

★★★★★ 1
a recipe by
Anita Hoffman
Holland, PA

Awesome recipe for caramel and pecan lovers.

★★★★★ 1
serves 10-12
prep time 25 Min
cook time 1 Hr
method Bake

Ingredients For caramel pecan cheesecake

  • 1-1/4 c
    graham cracker crumbs
  • 1/4 c
    firmly packed brown sugar
  • 1/3 c
    butter, melted
  • 14 oz
    caramels (unwrapped)
  • 1/2 c
    half and half
  • 1 c
    chopped pecans (toasted)
  • 3 pkg
    (8 ounces) cream cheese, softened
  • 1 can
    (14 ounces) sweetened condensed milk
  • 3
  • 1 tsp
  • 3 Tbsp
    half and half
  • pecan halves or pieces for garnish

How To Make caramel pecan cheesecake

  • 1
    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.
  • 2
    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). Cool.
  • 3
    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. Chill overnight.

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