Caramel Pecan Cheesecake
Yield
1 cakePrep
20 minCook
40 minReady
3 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | stick |
butter
melted |
|
| 2 | cups |
graham cracker crumbs
|
*
|
| 2 | tablespoons |
sugar
|
|
| 16 | ounces |
cream cheese
cream cheese |
|
| ½ | cup |
sugar
|
|
| ½ | teaspoon |
vanilla extract
|
|
| 2 | each |
eggs
|
|
| 20 | pieces |
caramels (candy squares)
|
|
| 2 | tablespoons |
milk
|
|
| ½ | cup |
pecans
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 113 | g |
butter
melted |
|
| 473 | ml |
graham cracker crumbs
|
*
|
| 3E+1 | ml |
sugar
|
|
| 462.4 | ml/g |
cream cheese
cream cheese |
|
| 118 | ml |
sugar
|
|
| 2.5 | ml |
vanilla extract
|
|
| 2 | each |
eggs
|
|
| 2E+1 | pieces |
caramels (candy squares)
|
|
| 3E+1 | ml |
milk
|
|
| 118 | ml |
pecans
chopped |
|
Directions
Mix together butter, crumbs and 2 tablespoons sugar.
Pat into bottom of springform pan.
Melt caramels and milk together.
Stir in pecans and spread over crust. Beat together cream cheese, sugar, vanilla and eggs.
Pour over caramel.
Bake at 350℉ (180℃) for 40 minutes.
Cool and refrigerate for 3 hours.
