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Prep Time: 0 Minutes Cook Time: 75 Minutes |
Ready In: 75 Minutes Servings: 10 |
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This is a very rich, very tasty, very elegant cheesecake. I never have any left when I serve this. Yummy. Ingredients:
1-1/4 cup graham cracker crumbs |
1/4 cup firmly packed brown sugar |
1/3 cup butter melted |
14 ounce package caramels unwrapped |
1/2 cup plus 3 tablespoons half and half |
1 cup chopped pecans toasted |
24 ounces cream cheese softened |
14 ounce can sweetened condensed milk |
3 eggs |
1 teaspoon vanilla extract |
pecan halves or pieces |
Directions:
1. Preheat oven to 300.
2. Combine crumbs, sugar and butter then press firmly on bottom of spring form pan.
3. Reserve 10 caramels.
4. In heavy saucepan combine remaining caramels and 1/2-cup half-and-half
5. Cook over medium high heat and stir until melted and smooth.
6. Stir in chopped pecans and spread over prepared crust
7. Bake 15 minutes.
8. Meanwhile in large mixer bowl beat cheese until fluffy.
9. Gradually beat in sweetened condensed milk until smooth.
10. Add eggs and vanilla and mix well.
11. Pour into prepared pan and bake 1 hour.
12. Cool thoroughly.
13. Remove side of spring form pan.
14. In small saucepan over low heat cook and stir reserved caramels with remaining half-and-half until melted and smooth.
15. Immediately spread over cake.
16. Garnish with pecan halves.
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