Caramel Pecan Cheesecake

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 32
• 1 1/2 cups graham cracker crumbs
• 1 cup coarsely chopped pecans, divided
• 2 tablespoons granulated sugar
• 1/4 cup butter, melted
• 32 ounces cream cheese, softened
• 1 cup firmly packed brown sugar
• 2 tablespoons flour
• 1 tablespoon vanilla
• 1/2 cup sour cream
• 3 eggs
• 1 (14 ounce) bag caramels, divided
• 2 tablespoons water, divided

Recipe

• 1 mix crumbs, 1/2 cup pecans, granulated sugar and butter.
• 2 line 13x9-inch baking pan with foil; press crumbs firmly onto bottom of pan.
• 3 bake at 350 degrees for 10 minutes.
• 4 beat cream cheese, brown sugar, flour and vanilla with electric mixer on medium speed until well blended.
• 5 mixture will be pretty thick.
• 6 add sour cream; mix well.
• 7 add eggs, one at a time, mixing on low speed after each addition just until blended.
• 8 place 36 caramels and 1 tablespoon water in microwavable bowl.
• 9 microwave on high 1 minute or until caramels are completely melted when stirred.
• 10 add melted caramels to cream cheese batter; stir until well blended.
• 11 the caramel will become kind of stringy through the batter as the caramels cool.
• 12 pour over crust.
• 13 bake at 350 degrees for 40 minutes or until center is almost set.
• 14 sprinkle cheesecake with remaining 1/2 cup pecans.
• 15 refrigerate 4 hours or overnight.
• 16 ****the recipe calls for melting the remaining caramels and 1 tbsp of water and drizzling over it, but i did this when i made it and found that the caramel immediately cools and becomes very very sticky.
• 17 i think next time i make it, i will use some caramel ice cream topping to drizzle on top instead.