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Prep Time: 0 Minutes Cook Time: 75 Minutes |
Ready In: 75 Minutes Servings: 8 |
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Ingredients:
1 cup graham cracker crumbs |
3 tbsp sugar |
3 tbsp butter, melted |
5 package (8 oz each) cream cheese, softened |
1 cup sugar |
3 tbsp flour |
1 tbsp vanilla |
1 cup sour cream |
4 eggs |
12 caramels |
32 pecan halves |
Directions:
1. Mix crumbs, 3 Tbsp sugar and butter; press firmly onto bottom of 9-inch spring form pan. Bake at 325 for 10 minutes.
2. Beat cream cheese, 1 cup sugar, flour and vanilla until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust.
3. Bake at 325 for 1 hour and 5 minutes or until center is almost set. Loosen cake from rim of pan; cool before removing rim of pan. Refrigerate 4 hours or overnight.
4. Place caramels and 1 Tbsp water in microwavable bowl. Microwave on High 1 minute or until caramels are completely melted when stirred. Place pecan halves on cheesecake; drizzle caramel over cheesecake.
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