Caramel Pecan Cheesecake

By ghinman

Ingredients

• 1 cup of Graham Cracker crumbs
• 3 tbs. of sugar
• 3 tbs. of butter, melted
• 5 pkg. (8 oz. ea.) Cream Cheese, softened
• 1 cup of sugar
• 3 tbs. flour
• 1 tbs. vanilla
• 1 cup of sour cream
• 4 eggs
• 12 caramels
• 32 Pecan halves

Details

Servings 16

Preparation

Step 1

Mix Crumbs:
3 tbs. sugar and butter; press firmly onto the bottom of a 9" springform pan. Bake at 325 degrees for 10 minutes.

Beat Cream Cheese:
1 cup of sugar, flour, and vanilla until well blended. Add sour cream; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust.

Bake at 325 degrees for 1 hour and 5 minutes or until center is almost set. Loosen cake from rim of pan; cool before removing rim of the pan. Refrigerate for 4 hours or overnight.

Place caramels and 1 tbs. water in microwavable bowl. Microwave on High for 1 minute or until caramels are completely melted when stirred. Place pecan halves on cheesecake; drizzle caramel over cheesecake.