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Saturday, November 13, 2010

Caramel Pecan Cheesecake

This is a good time of the year for your pecan recipes. Pecan pies usually accompany the holiday meals. Here's a recipe that combines pecans and cheesecake. I haven't always had good luck with cheesecakes and for a long time used 'no-bake' recipes. I made myself, last year, bake different cheesecakes... and I realized that it's takes a good recipe and a lot of practice! Now, I like to bake cheesecakes. That is the only way you will achieve the texture and richness of a good cheesecake! Yum!!!

1 1/2 cups graham cracker crumbs
1/4 cup sugar
1/4 cup butter, melted
1 cup pecan halves
2 - 8oz pkgs cream cheese
1/2 cup packed light brown sugar
2 tsp vanilla
3 eggs
1/4 caramel topping

Preheat oven to 325 degrees. Mix graham cracker crumbs, sugar and butter and press into the bottom and side of a 9 inch pie plate. Finely chop and toast 1/2 cup pecans and sprinkle in the bottom of the pie crust.

Blend cream cheese, brown sugar and vanilla until smooth. Add in eggs and blend again until smooth. Pour into pie crust. Bake for 40-45 minutes. Cool. Refrigerate for 3-4 hours. Combine remaining pecans and caramel topping. Drizzle over each piece before serving.

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