Caramel Pecan Cheesecake
Prep: 15 minutes plus refrigerating
Bake: 1 hour 5 minutes
Serves: 16
1 cup graham cracker crumbs
3 tablespoons sugar
3 tablespoons butter, melted
5 packages (8 oz each) cream cheese, softened
1 cup sugar
5 tablespoons flour
1 tablespoon vanilla
1 cup sour cream
4 eggs
12 caramels
32 pecan halves
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Mix crumbs, 3 tablespoons sugar and butter; press firmly onto bottom of 9-inch springform pan. Bake at 325°F for 10 minutes.
Beat cream cheese, 1 cup sugar, flour and vanilla until well blended. Add sour cream, mix well. Add eggs 1 at a time, mixing on low speed after each addition just until blended. Pour over crust.
Bake at 325°F for 1 hour and 5 minutes or until center is almost set. Loosen cake from rim of pan; cool before removing rim of pan. Refrigerate 4 hours or overnight.
Place caramels and 1 tablespoon water in microwavable bowl. Microwave on high 1 minute or until caramels are completely melted when stirred. Place pecan halves on cheesecake; drizzle caramel over cheesecake.
