Pecan Caramel Cheesecake
- Reviews 2
Ready In: 1 hr 25 mins
Serves: 10-12
Ingredients
- 1 1⁄4 cups graham cracker crumbs
- 1⁄4 cup firmly packed brown sugar
- 1⁄3 cup butter (melted) or 1⁄3 cup margarine (melted)
- 14 ounces caramels (unwrapped)
- 1⁄2 cup half-and-half
- 3 tablespoons half-and-half, creamo
- 1 cup chopped pecans (toasted)
- 3 (8 ounce) packages cream cheese (softened)
- 1 (14 ounce) can sweetened condensed milk
- 3 eggs
- 1 teaspoon 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.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off