Caramel Pecan Cheesecake

"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!)"
 
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Ready In:
5hrs 20mins
Ingredients:
10
Yields:
1 cheesecake
Serves:
14
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ingredients

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directions

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

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Reviews

  1. 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.
     
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