Beer makes batters better, meat more tender, and sauces more flavorful.
Caramel Pecan Cheesecake
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- #2960
serves/makes:
ready in:
2-5 hrs
2-5 hrs
2 reviews
ingredients
2 packages (8 ounce size) cream cheese, softened
1/2 cup sugar
1/2 teaspoon vanilla extract
2 eggs
20 caramels
2 tablespoons milk
1/2 cup chopped pecans
1 graham cracker pie crust (9 inch)
4 ounces semisweet chocolate (optional)
directions
Mix cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix until blended. Melt caramels with milk in small saucepan on low heat, stirring frequently until smooth. Stir in pecans.
Pour caramel mixture into crust. Pour cream cheese batter over caramel mixture. Bake at 350 degrees F for 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Garnish, if desired.
For Chocolate Caramel Pecan Cheesecake: Blend semi-sweet chocolate, melted and slightly cooled, into batter. Continue as directed.
added by
margjohnson
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
November 26, 2009
I tried this recipe last year and now it's a Munoz Family staple! The only change I made is instead of melting the caramels - I use the caramel sundae topping on the graham cracker crust.. It's a time saver and - - simply delish!!!
November 25, 2006
Ohmigosh! This was absolutely heavenly!