Caramel-Pecan Cheesecake
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Better Homes and Gardens Recipes From Prize-Winning Cooks, 1987
Beverly Hill, Santee, CaliforniaINGREDIENTS
1 cup finely crushed graham crackers, about 14
3/4 cup ground pecans
1/4 cup sugar
1/4 cup butter, melted
12-ounces cream cheese, softened
3/4 cup caramel ice cream topping
3 eggs
2 tablespoons milk
1/2 cup dairy sour creamCombine crushed crackers, pecans, sugar, and butter. Spread in an 8-inch springformpan. Press onto bottom and 1-1/2 inches up sides to form a firm, even crust.
Beat cream cheese until fluffy. Gradually beat in 1/2 cup of the caramel topping. Add eggs and milk. Beat just until combined. Transfer mixture to crust-lined pan.
Bake in a 350 degree oven for 40 to 45 minutes or until center is set. Cool in pan for 15 minutes.
Stir together sour cream and the remaining caramel topping. Spoon atop cheesecake. Loosen sides of cheesecake from pan. Cool 30 minutes more. Remove sides of pan. Cool completely. Chill.
Makes 10 to 12 servings