Caramel Pecan Cheesecake by domesticdiva

By DOMESTICDIVA

A favorite in my household..If you love cheesecake and caramel this ones for you.

Ingredients

• Sour Cream Topping:
• 2 cups crushed shortbread cookies
• 3 tbsp butter, melted
• 1/4 cup plus 2 tbsp all purpose flour, divided
• 1 jar (12-1/4oz) caramel pecan sauce
• 5 pkgs (8oz. each) cream cheese, softened
• 1-3/4 cups sugar
• 1-1/2 tsp. vanilla extract
• 4 eggs
• 2 egg yolks
• 1/3 cup heavy whipping cream
• 2 cups (16oz) sour cream
• 1/3 cup sugar

Details

Servings 12

Preparation

Step 1

In a bowl, combine cookie crumbs and butter.
press onto the bottom and 1 inch up the
sides of a 10" springform pan.
place pan on baking sheet.
bake at 350 for 8-10 minutes or until set. cool on wire rack.

Meanwhile, in a small bowl, stir 1/4 cup flour into the caramel pecan sauce'
Set aside 1/3 cup of caramel mixture and 4 tbsp. chopped pecans for garnish.
Drizzle remaining caramel mixture over crust, sprinkle with remaining pecans.

In a large bowl, beat the cream cheese, sugar, vanilla and remaining flour until smooth. Beat in eggs and yolks just until combined. Stir in cream. Pour over the crust. Bake at 325 for 65-70 minutes or until center is almost set.

In a small bowl, combine sour cream and sugar; carefully spread over warm filling. Bake 10-12 minutes longer or until topping is set. Cool on wire rack for 10 minutes.
Carefully run knife around edge of pan to loosen; cool 1 hour longer.

Chill for 8 hours or overnight. Remove sides of pan. Just before serving, drizzle with reserved caramel mixture and reserved pecans. Refrigerate leftovers.