 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Ingredients:
1 1/2 cups crushed gingersnaps (about 24 cookies) |
1/2 cup butter or margarine, melted and divided |
3 (8-ounce) packages cream cheese, softened |
1 cup sugar |
6 tablespoons all-purpose flour, divided |
3 large eggs |
1 teaspoon vanilla extract |
1/4 teaspoon salt |
1/4 cup firmly packed light brown sugar |
1/2 cup chopped pecans, toasted |
15 caramels, unwrapped |
2 tablespoons heavy whipping cream |
Directions:
1. Stir together gingersnaps and 1/4 cup melted butter; press mixture into bottom of a 9-inch springform pan.
2. Beat cream cheese, sugar, and 2 tablespoons flour at medium speed with an electric mixer 2 minutes. Add eggs, vanilla, and salt; beat 3 minutes. Pour batter into prepared crust. Set aside.
3. Stir together brown sugar, pecans, remaining 1/4 cup flour, and remaining 1/4 cup melted butter until crumbly. Sprinkle around edge of cream cheese mixture.
4. Bake at 300° for 1 hour and 10 minutes or until center is firm. Turn off oven. Leave cheesecake in oven 30 minutes. Remove cheesecake from oven; cool in pan on a wire rack 30 minutes. Cover and chill 8 hours. Drizzle caramel topping on edge of chilled cheesecake, if desired.
5. To make caramel topping, place caramels and whipping cream in 1-cup microwave-safe bowl. Microwave at High for 30 seconds to 1 minute, stirring halfway through cooking time, until melted.
6. Note: Commercial caramel ice-cream topping may be substituted for caramel topping.
|
|