Pecan Caramel Cheesecake
From chefmeow 18 years ago
- 80 minutes to make
- Serves 12
This is very rich but very good. I obtained it from an estate sale in 1988 and have made it at least 4 times a year since then. We all love this one.
Ingredients
- 1-1/4 cup graham cracker crumbs shopping list
- 1/4 cup firmly packed brown sugar shopping list
- 1/3 cup butter melted shopping list
- 14 ounce package caramels unwrapped shopping list
- 1/2 cup plus 3 tablespoons half and half shopping list
- 1 cup chopped pecans toasted shopping list
- 24 ounces cream cheese softened shopping list
- 14 ounce can sweetened condensed milk shopping list
- 3 eggs shopping list
- 1 teaspoon vanilla extract shopping list
- pecan halves or pieces shopping list
How to make it
- Preheat oven to 300.
- Combine crumbs, sugar and butter.
- Press firmly on bottom of spring form pan.
- Reserve 10 caramels.
- In heavy saucepan combine remaining caramels and 1/2-cup half-and-half.
- Over medium heat cook and stir until melted and smooth.
- Stir in chopped pecans and spread over prepared crust.
- Bake 15 minutes.
- Meanwhile in large mixer bowl beat cheese until fluffy.
- Gradually beat in sweetened condensed milk until smooth.
- Add eggs and vanilla and mix well.
- Pour into prepared pan and bake 1 hour.
- Cool thoroughly.
- Remove side of spring form pan.
- In small saucepan over low heat cook and stir reserved caramels with remaining half-and-half until melted and smooth.
- Immediately spread over cake and garnish with pecan halves.
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