PECAN PIE CARAMEL CHEESECAKE

By á-18433

Ingredients

• Crust:
• 3 Cups Graham Cracker Crumbs
• 1/2 Cup Butter, melted
• 1/2 Cup Sugar
• Filling:
• 3 (8oz) Cream Cheese
• 3/4 Cups Sugar
• 1 tsp. Vanilla
• 2 Eggs
• 1/2 Cup Flour
• 3/4 tsp. Cinnamon
• 1/4 tsp. Nutmeg
• Topping:
• 1 1/2 Cups Pecan Halves
• 2 Cups Caramel Topping

Preparation

Step 1

Preheat oven to 325*

In a large bowl mix together all ingredients for the crust until moist. Press into a 10" Springform pan.

In a large bowl combine the cream cheese and sugar and beat together until smooth. With the mixer on low, stir in the vanilla and eggs one at a time. Scrap the sides of the bowl and mix some more. Pour filling into the prepared crust and smooth the top. Bake for 40-45 minutes until cheesecake is set and hardly jiggles. Remove from the oven and cool completely at room temp.

Arrange pecan pieces on top of the entire cheesecake. Cover with plastic wrap and refrigerate until ready to serve.

When ready to serve run a knife around the edge of the cheesecake and remove the springform pan.
Garnish the cheesecake with warmed caramel.