“The surprise is inside this luscious cheesecake...bursting with the flavors of caramel and pecans resting atop a graham crust.”
READY IN:
50mins
SERVES:
8-10
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine crumbs with the butter. Press onto the bottom and halfway up sides of 9-inch springform pan. Pour caramel sauce over crust and top with pecans.
  2. Beat cream cheese until fluffy. Gradually beat in Eagle Brand, eggs and vanilla; pour over crust.
  3. Bake in preheated 325F oven 45-50 minutes or until center slightly jiggles when pan is lightly shaken. Cool and chill 4 hours or overnight.
  4. With each piece served, drizzle lightly with caramel sauce and serve with a few chopped pecans on top.

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