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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 8 |
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Caramel and Cheesecake-nuff said. Ingredients:
2 cups pecans |
1/4 cup sugar |
1/4 cup butter, melted |
26 caramels |
1 1/2 tablespoons sweetened condensed milk |
4 (8 ounce) packages cream cheese, softened |
1 cup sugar |
3 large eggs |
1 tablespoon vanilla extract |
Directions:
1. Preheat oven to 325 degrees.
2. Finely grind nuts and sugar in processor.
3. Add melted butter and blend until moist crumbs form.
4. Press crumb mixture onto bottom only of springform pan.
5. Cook caramels and milk until melted.
6. Drizzle over crust.
7. Using electric mixer, beat cream cheese and sugar in large bowl until well blended.
8. Add eggs 1 at a time, beating just to combine after each addition.
9. Mix in vanilla.
10. Pour filling into crust.
11. Bake until top appears dry and cheesecake no longer moves in center when pan is shaken, about 1 hour.
12. Cool, cover and refrigerate over night.
13. Release pan sides from cheesecake.
14. Serve.
15. Prep time does not include overnight chilling.
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