Caramel Pecan Cheesecake

It has been quite a while since I have had a chance to blog. In between the Thanksgiving holiday, beginning of festivities for Christmas, the ice we had, etc. I have just been really busy. I am working on a series called 12 days of Christmas Tradition so be on the lookout for that soon but in the meantime, here is a recipe for a Caramel Pecan Cheesecake I made for our church Christmas party.


2 cups graham cracker crumbs
1 stick of butter, melted
1 jar of caramel sauce

1/2-1 cup pecan pieces
3 pkg. (8 oz. each) Cream Cheese, softened
3/4 cup sugar
1 tsp. vanilla
3 eggs
1 -2 oz. Semi-Sweet Chocolate

HEAT oven to 325°F.

MIX graham crumbs and butter; press onto bottom and 2 inches up side of 9-inch springform pan.

Warm the caramel sauce in a small sauce pan. Stir in nuts. Reserve 1/2 cup caramel mixture for topping; drizzle remaining caramel mixture over bottom of crust. Refrigerate 10 min.

BEAT cream cheese, sugar and vanilla with mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour into crust.

BAKE 1 hour 5 min. to 1 hour 10 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.

TOP with reserved caramel mixture just before serving. Melt chocolate as directed on package; drizzle over cheesecake.

Adapted from Kraft Recipes


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