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Total Time
5hrs 20mins
Prep 20 mins
Cook 5 hrs

This is a recipe I found on the internet...don't remember where or when, but it is soooooo good!!! (if you are using a dark, non-stick pan, bake at 300 degrees!) (cook time includes refridgeration!)

Ingredients Nutrition

Directions

  1. pre-heat oven to 325 degrees.
  2. combine graham cracker crumbs and butter.
  3. press mixture onto the bottom and about 2 inches up the side of a 9-in. springform pan.
  4. put caramels & milk into a small microwave safe bowl.
  5. microwave on HIGH for 2-2 1/2 minutes or until completely melted when it it stirred, (please stir once every minute microwaved!).
  6. Mix in pecans.
  7. put 1/2 cup of caramel mixture aside for the topping.
  8. drizzle the rest of the caramel mixture all over the bottom of the crust.
  9. place in the refridgerator for 12 minutes.
  10. beat cream cheese, vanilla and sugar on med. speed until blended well.
  11. put eggs in one at a time, each time mixing on low speed until blended.
  12. pour this over the caramel mixture on the crust.
  13. bake at 325 degrees for 1 hour-1 hour and 10 minutes or until the center of the cake is close to being set.
  14. use knife around the edges of the pan to help loosen the cake.
  15. cool the cake before taking the side of the pan off.
  16. refridgerate 5 hours or overnight.
  17. use the leftover caramel mixture to top the cake just before you serve it.
  18. melt chocolate as directed on it's package and drizzle over the cake.
Most Helpful

5 5

You are right Erin this is a lovely cheesecake. My cheesecake pan is dark so I took your advise and baked at 300 and it came out beautifully and tastes superb! Thanks for sharing. Made for PAC Spring 2008.