Caramel Pecan Cheesecake
- Ready In:
- 1hr 20mins
- Ingredients:
- 9
- Serves:
-
8
ingredients
- 2 cups pecans
- 1⁄4 cup sugar
- 1⁄4 cup butter, melted
- 26 caramels
- 1 1⁄2 tablespoons sweetened condensed milk
- 4 (8 ounce) packages cream cheese, softened
- 1 cup sugar
- 3 large eggs
- 1 tablespoon vanilla extract
directions
- Preheat oven to 325 degrees.
- Finely grind nuts and sugar in processor.
- Add melted butter and blend until moist crumbs form.
- Press crumb mixture onto bottom only of springform pan.
- Cook caramels and milk until melted.
- Drizzle over crust.
- Using electric mixer, beat cream cheese and sugar in large bowl until well blended.
- Add eggs 1 at a time, beating just to combine after each addition.
- Mix in vanilla.
- Pour filling into crust.
- Bake until top appears dry and cheesecake no longer moves in center when pan is shaken, about 1 hour.
- Cool, cover and refrigerate over night.
- Release pan sides from cheesecake.
- Serve.
- Prep time does not include overnight chilling.
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Reviews
-
This cheesecake is very rich, and very sweet. I'm rating it at 4-stars because I think the crust has too much butter (WAY too much). When I combined the butter with the ground nuts and sugar, it was like a paste, not crumbly. I had to spread it into the pan, and when I baked it, butter was oozing out of the bottom and burning on the bottom of my oven. The rest of the cheesecake is good, but VERY sweet.
-
I've been making this for several years. This is my husband's favorite. I use caramel sauce on top of the pecans in the crust instead of the caramels and sweetened condensed milk. On top I drizzle more caramel and some pecans. I also use the cheesecake batter for regular cheesecakes with rave reviews, too.
RECIPE SUBMITTED BY
dale7793
Australia
I have a passion for healthy and simple dishes with lots of vegetables, although I love a treat every now and again also, especially ice cream!