Caramel Cheesecake

Name: Caramel Cheesecake
Cook time: 50 min
Total time: 50 min
Yield: 8-10 serving(s)
Ingredients: 1 1/2 cups graham cracker crumbs; 1/2 cup butter, melted; 1/2 cup caramel, flavored topping sauce (or you can use butterscotch); 1 cup pecans, chopped; 3 (250 g) packages cream cheese, softened (regular or light); 1 (300 ml) can eagle brand sweetened condensed milk (regular or low-fat); 3 eggs; 1 teaspoon vanilla extract

Be the first to review this recipe

Recipe by Chef mariajane

The surprise is inside this luscious cheesecake...bursting with the flavors of caramel and pecans resting atop a graham crust.

MAKE IT SHINE! ADD YOUR PHOTO

READY IN: 50mins

SERVES: 8-10

UNITS: US

INGREDIENTS

Nutrition

1 ¹⁄₂

cups graham cracker crumbs
¹⁄₂

cup butter, melted
¹⁄₂

cup caramel, flavored topping sauce (or you can use butterscotch)
1

cup pecans, chopped
3

(250 g) packages cream cheese, softened (regular or light)
1

(300 ml) can eagle brand sweetened condensed milk (regular or low-fat)
3

eggs
1

teaspoon vanilla extract

DIRECTIONS

Combine crumbs with the butter. Press onto the bottom and halfway up sides of 9-inch springform pan. Pour caramel sauce over crust and top with pecans.
Beat cream cheese until fluffy. Gradually beat in Eagle Brand, eggs and vanilla; pour over crust.
Bake in preheated 325F oven 45-50 minutes or until center slightly jiggles when pan is lightly shaken. Cool and chill 4 hours or overnight.
With each piece served, drizzle lightly with caramel sauce and serve with a few chopped pecans on top.

Submit a Recipe Correction