Caramel Pecan Cheesecake

This cheesecake is delicious, especially if you love caramel. It's definitely something that takes a little planning ahead because of the refridgeration time required, but it is well worth it. This dessert actually looks and tastes like it was a lot more difficult to make than it actually was. Everyone will be delighted with this exquisite dessert.

1 cup Graham Cracker crumbs
1/2 cup ground pecans
3 tablespoons white sugar
1/2 teaspoon cinnamon
1/4 cup melted butter or margarine, melted
3 packages cream cheese, softened
3/4 cup white sugar
1/2 teaspoon vanilla extract
3 eggs
1/2 cup caramel ice cream topping
1 cup pecans

1. Preheat oven to 350 degrees. In a medium bowl, combine graham cracker crumbs, ground pecans, 3 tablespoons of sugar, and cinnamon. Pour in the melted butter. Mix well and press into the bottom of a 9 inch springform pan. 2. In a large bowl, Beat cream cheese, 3/4 cup sugar and vanilla until smooth. Beat in the eggs one at a time. Pour filling into crust. 3. Bake in the preheated oven for 70 minutes, or until filling is set. Allow to cool. 4. In a small bowl, combine caramel topping and chopped pecans. Spread evenly over cooled cheesecake. Refrigerate overnight before serving. Happy Baking,
mop it up mondays feature

1 comment:

  1. Wow does this look decadent! I have a party going on called Saturday Spotlight, and I'd love for you to drop by and share this or any of your other great ideas or recipes!



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