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Prep Time: 0 Minutes Cook Time: 75 Minutes |
Ready In: 75 Minutes Servings: 16 |
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I think the title speaks for itself. Yum Ingredients:
1 cup graham cracker crumbs (or chocolate cookie crumbs) |
3 tbsp. sugar |
3 tbsp. butter, melted |
5 pkg. (8oz) block cream cheese, softened |
1 cup sugar 3 tbsp. flour |
1 tbsp. vanilla |
1 cup sour cream |
4 eggs |
12 candy caramels, unwrapped |
32 pecan halves |
Directions:
1. Mix crumbs, 3 tbsp. sugar and butter; press firmly into bottom of 9 springform pan. Bake at 325ºF 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 325ºF for 1 hour and 5 minutes or until center is almost set. Loosen cake from rim of pan with a knife to minimize cracking; cool and refrigerate 4 hours or overnight.
4. Place caramels and 1 tbsp. water in microwaveable bowl. Microwave on high 1 minute or until caramels are melted when stirred.
5. Place pecans on cheesecake; drizzle caramel over all.
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