Pecan Caramel Cheesecake
- Ready In:
- 1hr 25mins
- Ingredients:
- 12
- Serves:
-
10
ingredients
- 295.73 ml graham cracker crumbs
- 59.14 ml firmly packed brown sugar
- 78.78 ml butter (melted) or 78.78 ml margarine (melted)
- 396.89 g caramels (unwrapped)
- 118.29 ml half-and-half
- 44.37 ml half-and-half, creamo
- 236.59 ml chopped pecans (toasted)
- 3 (680.38 g) package cream cheese (softened)
- 396.89 g can sweetened condensed milk
- 3 eggs
- 4.92 ml vanilla
- pecan halves (or pieces for garnish)
directions
- Preheat oven to 300°F.
- Combine crumbs, sugar and butter. Press into 9-inch springform pan.
- Reserve 10 caramels. In saucepan, combine remaining caramels and 1/2 cup Creamo.
- Over medium-low heat, cook and stir till melted and smooth.
- Stir in chopped pecans and spread over crust.
- Bake 15 minutes and cool.
- 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.
- In small saucepan over low heat, cook and stir reserved caramels with remaining 3 tbsp Creamo until melted and smooth.
- Immediately spread over cake.
- Garnish with pecan halves or pieces.
- Chill overnight.
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RECIPE SUBMITTED BY
I am 29 years old, married to a great guy, have no kids but a dog and a cat. That,s enough for me!!!! I presently work at a cabinet shop, but am planning on going to school this coming fall or winter for the culinary arts course. I love to cook and this is something I've wanted to do for a long time. {just a little late getting started!!!} I live in the sunny Okanagan and we enjoy lot's of great camping throughout B.C. and I love to read, do crafts and first and foremost cook!!!