“In' Cheesecake Extraordinaire'”
3hrs 25mins

Ingredients Nutrition


  1. The crust-in a small bowl stir together the crushed cookies and pecans; stir in the melted butter until well combined.
  2. Press crumb mixture evenly onto the bottom of a greased 9-inch springform pan.
  3. The filling-In a large bowl, combine the cream cheese, brown sugar, corn syrup, and cornstarch.
  4. Beat with an electric mixer until smooth.
  5. Add eggs and egg yolk, one at a time, beating well after each addition.
  6. Beat in liqueur and vanilla extract.
  7. Stir in pecans.
  8. Pour the cream cheese mixture over the crust.
  9. Bake at 350° for 15 minutes; lower temperature to 200° and bake for 1 hour and 10 minutes or until the center no longer looks wet or shiny.
  10. Remove the cake from the oven and run a knife around the inside edge of the pan.
  11. Turn the oven off; return the cake to the oven for an additional 1 hour.
  12. Chill, uncovered, overnight.
  13. The topping-sprinkle the pecans over the top of the cheesecake.
  14. In the top of a double-boiler, melt caramels.
  15. Stir in sour cream.
  16. Drizzle over pecans; chill until serving time.

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