Caramel Pecan Cheesecake

Top Review by Hag chef

This is so good! It is very easy to make, and gets rave reviews every time I serve it. I make two additional changes, and I highly recommend them. 1.I use caramel cream cheese instead of regular cream cheese. Lactancia makes it, and it's not available in every store, but worth looking for. 2. I use recipe #141392 to top off this cheesecake. It is wonderfully decadent. I let the topping cool down, then either drizzle it on individual pieces, or pour over the cheesecake. It's harder to serve when poured over top, but it has more eye appeal.

Ingredients Nutrition

Directions

  1. Mix together butter, crumbs and 2 Tbsp sugar.
  2. Pat in bottom of
  3. springform pan.
  4. Melt caramels and milk together.
  5. Stir in pecans and spread over crust. Beat well cream cheese, sugar, vanilla and eggs.
  6. Pour over caramel.
  7. Bake at 350 for 40 minutes.
  8. Cool and refrigerate for 3 hours.

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