Butter Pecan Caramel Cheesecake Recipe

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Butter Pecan Caramel Cheesecake
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Ingredients
17
Count
Nutrition
1111
Calories
Total time
62
Minutes
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Ingredients:

Directions:

  1. Bake pecans in 1/2 stick of butter in oven for 15 minutes Combine in blender the pecans, granola crumbs, flour and brown sugar, Reserve 1/3 cup of the granola mixture to put on the top of the cheesecake. Melt a half a cup of butter and mix it with the Granola mixture then put the rest of the mixture on the bottom and sides of a 10 inch springform pan pressing firmly. Place in the preheated (350) oven and bake for crust for 10 to 12 minutes. Remove from the oven and cool.
  2. In a double broiler or a metal bowl steamed over hot water, place caramels in the bowl with the evaporated milk and stir constantly until completely melted stir in the butter. Pour caramel mixture over the bottom of the granola crust. Reserve approximately 1/2 cup or more for the batter. (I now make my caramel from scratch it's a lot easier to work with and not as hard as the candy caramels. If you know how to make good caramel from scratch I strongly recommend that instead). Do not let the caramel sauce touch the pan or it will stick and break the pan.
  3. Beat the cream cheese until light and fluffy then gradually add the sugar and mix it well at medium speed. Beat in the sour cream, vanilla and butter flavoring. Add caramels to the cream cheese mixture. Stir in the remaining roasted pecans. Add eggs one at a time, beat well after each addition.
  4. Pour batter over the caramel mixture. Sprinkle the crumb mixture over the batter. Bake at 475 for 10 minutes then reduce temperature to 300 and bake for 55 minutes. Allow cheesecake to cool down in the oven with the oven off. Let cool then refrigerate for at least 6 hours before serving, preferably over night.
  5. This cheesecakes success required that you use a standard cheesecake waterbath to avoid cracking. Special instruction on cutting: Take a very sharp knife and run under hot water before each cut. Cut straight down and force the knife through the caramel because it will be very hard. The first cut is always the hardest. It gets easier with each cut.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1111.48 Kcal (4654 kJ)
Calories from fat 693.96 Kcal
% Daily Value*
Total Fat 77.11g 119%
Cholesterol 168.13mg 56%
Sodium 398.21mg 17%
Potassium 569.32mg 12%
Total Carbs 100.54g 34%
Sugars 77.81g 311%
Dietary Fiber 4.39g 18%
Protein 15.42g 31%
Vitamin C 1.4mg 2%
Vitamin A 0.4mg 14%
Iron 1.9mg 11%
Calcium 301.9mg 30%
Amount Per 100 g
Calories 387.45 Kcal (1622 kJ)
Calories from fat 241.91 Kcal
% Daily Value*
Total Fat 26.88g 119%
Cholesterol 58.61mg 56%
Sodium 138.81mg 17%
Potassium 198.46mg 12%
Total Carbs 35.05g 34%
Sugars 27.12g 311%
Dietary Fiber 1.53g 18%
Protein 5.37g 31%
Vitamin C 0.5mg 2%
Vitamin A 0.1mg 14%
Iron 0.7mg 11%
Calcium 105.2mg 30%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 27.9
    Points
  • 32
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sugar,
  • High in Total Fat

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