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Prep 15 mins
Cook 1 hr 10 mins
We try to eat well around our house most of the time. Once in awhile, we cut loose and have a bit of dessert. If your going to have dessert, make it a good one. Southern Living Nov 2003
- 1 1⁄2 cups crushed gingersnaps (about 24)
- 1⁄2 cup butter or 1⁄2 cup margarine, melted and divided
- 3 (8 ounce) packages cream cheese, softened
- 1 cup sugar
- 6 tablespoons all-purpose flour, divided
- 3 large eggs
- 1 teaspoon vanilla extract
- 1⁄4 teaspoon salt
- 1⁄4 cup firmly packed light brown sugar
- 1⁄2 cup chopped pecans, toasted
- 15 caramels, unwrapped
- 2 tablespoons heavy whipping cream
- Stir together gingersnaps and 1/4 cup melted butter; press mixture into bottom of a 9-inch sprinform pan.
- Beat cream cheese, sugar, and 2 tablespoons flour at medium speed with an electric mixer for 2 minutes. Add eggs, vanilla, and salt; beat 3 minutes. Pour batter into prepared crust. Set aside.
- Stir together brown sugar, pecans, remaining 1/4 cup flour, and remaining 1/4 cup melted butter until crumbly. Sprinkle around edge of cream cheese mixture.
- Bake at 300 for 1 hour and 10 minutes or until center is firm. Turn off oven. Leave cheesecake in oven 30 minutes. Remove cheesecake from oven; cool in pan on a wire rack 30 minutes. Cover and chill 8 hours. Drizzle caramel topping on edge of chilled cheesecake, if desired.
- To make caramel topping, place caramels and whipping cream in a 1-cup microwave-safe bowl. Microwave on high for 30 seconds to 1 minute, stirring halfway through cooking time, until melted.
- Note: Commercial caramel ice-cream topping may be substituted for caramel topping.
- Once cheesecake is sliced, add a dollop of whipped cream, an extra sprinkle of toasted pecans, and drizzle caramel across the top and over sides of each slice.