Caramel Pecan Cheesecake
Author: Noteworthy Two: Recipes from Ravinia
Recipe type: Dessert
Prep time:
Cook time:
Total time:
Ingredients
- Crust
- 1 cup Graham Cracker Crumbs
- 2 Tbl Sugar
- 4 Tbl Butter (Melted)
- Filling
- 24oz Cream Cheese (Room Temp)
- ¾ cup Sugar
- 2 Tbl Flour
- 1 tsp Vanilla
- 3 Eggs
- ½ cup Caramel Topping
- ½ cup Pecans (Chopped)
- Topping
- 1¼ tsp Butter
- 1 Tbl Brown Sugar (Packed)
- 1½ tsp Water
- ½ cup Pecan Halves
- 2 Tbl Caramel Topping
Instructions
- In medium bowl combine all crust ingredients. Mix well. Press mixture into bottom of 9-inch springform pan. Bake in preheated 325F oven 10 minutes.
- For filling, combine cream cheese, sugar, flour, and vanilla in large bowl. Beat at medium speed until well blended. Add eggs 1 at a time, beating well after each addition. Remove 1 cup cream cheese batter to small bowl. Stir in caramel topping. Mix well. Pour half of plain cream cheese batter into cooled crust. Cover with caramel mixture. Sprinkle with nuts. Top with remaining plain batter.
- Bake in preheated 450F oven 7 minutes. Reduce heat to 250F and bake for 30 minutes. Loosen cake from sides of pan and cool before removing sides. Chill.
- For topping, melt butter and brown sugar in small saucepan, mixing well. Add water. Bring to boil. Add nuts. Cook 2 minutes, stirring constantly. Spread nuts on wax paper to cool. Brush top of cheesecake with caramel topping and garnish with nuts.
