Caramel Pecan Cheesecake

Recipe by newspapergal
READY IN: 55mins




  • Mix crumbs, 1/2 cup pecans, granulated sugar and butter.
  • Line 13x9-inch baking pan with foil; press crumbs firmly onto bottom of pan.
  • Bake at 350 degrees for 10 minutes.
  • Beat cream cheese, brown sugar, flour and vanilla with electric mixer on medium speed until well blended.
  • Mixture will be pretty thick.
  • Add sour cream; mix well.
  • Add eggs, one at a time, mixing on low speed after each addition just until blended.
  • Place 36 caramels and 1 tablespoon water in microwavable bowl.
  • Microwave on high 1 minute or until caramels are completely melted when stirred.
  • Add melted caramels to cream cheese batter; stir until well blended.
  • The caramel will become kind of stringy through the batter as the caramels cool.
  • Pour over crust.
  • Bake at 350 degrees for 40 minutes or until center is almost set.
  • Sprinkle cheesecake with remaining 1/2 cup pecans.
  • Refrigerate 4 hours or overnight.
  • ****The recipe calls for melting the remaining caramels and 1 Tbsp of water and drizzling over it, but I did this when I made it and found that the caramel immediately cools and becomes very very sticky.
  • I think next time I make it, I will use some caramel ice cream topping to drizzle on top instead.