Caramel Pecan Praline Cheesecake

Total Time: 1 hr 25 mins Preparation Time: 15 mins Cook Time: 1 hr 10 mins

Ingredients

• Servings: 12
• 1 1/2 cups crushed gingersnaps (about 24)
• 1/2 cup butter or 1/2 cup margarine, melted and divided
• 3 (8 ounce) packages cream cheese, softened
• 1 cup sugar
• 6 tablespoons all-purpose flour, divided
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/4 cup firmly packed light brown sugar
• 1/2 cup chopped pecans, toasted
• 15 caramels, unwrapped
• 2 tablespoons heavy whipping cream

Recipe

• 1 stir together gingersnaps and 1/4 cup melted butter; press mixture into bottom of a 9-inch sprinform pan.
• 2 beat cream cheese, sugar, and 2 tablespoons flour at medium speed with an electric mixer for 2 minutes. add eggs, vanilla, and salt; beat 3 minutes. pour batter into prepared crust. set aside.
• 3 stir together brown sugar, pecans, remaining 1/4 cup flour, and remaining 1/4 cup melted butter until crumbly. sprinkle around edge of cream cheese mixture.
• 4 bake at 300 for 1 hour and 10 minutes or until center is firm. turn off oven. leave cheesecake in oven 30 minutes. remove cheesecake from oven; cool in pan on a wire rack 30 minutes. cover and chill 8 hours. drizzle caramel topping on edge of chilled cheesecake, if desired.
• 5 to make caramel topping, place caramels and whipping cream in a 1-cup microwave-safe bowl. microwave on high for 30 seconds to 1 minute, stirring halfway through cooking time, until melted.
• 6 note: commercial caramel ice-cream topping may be substituted for caramel topping.
• 7 once cheesecake is sliced, add a dollop of whipped cream, an extra sprinkle of toasted pecans, and drizzle caramel across the top and over sides of each slice.