Ingredients
-
1 1/2 cups graham cracker crumbs
-
1 cup coarsely chopped pecans, divided
-
2 tablespoons granulated sugar
-
1/4 cup butter, melted
-
32 ounces cream cheese, softened
-
1 cup firmly packed brown sugar
-
2 tablespoons flour
-
1 tablespoon vanilla
-
1/2 cup sour cream
-
3 eggs
-
1 (14 ounce) bag caramels, divided
-
2 tablespoons water, divided
Instructions
- Mix crumbs, 1/2 cup pecans, granulated sugar and butter.
- Line 13x9-inch baking pan with foil; press crumbs firmly onto bottom of pan.
- Bake at 350 degrees for 10 minutes.
- Beat cream cheese, brown sugar, flour and vanilla with electric mixer on medium speed until well blended.
- Mixture will be pretty thick.
- Add sour cream; mix well.
- Add eggs, one at a time, mixing on low speed after each addition just until blended.
- Place 36 caramels and 1 tablespoon water in microwavable bowl.
- Microwave on high 1 minute or until caramels are completely melted when stirred.
- Add melted caramels to cream cheese batter; stir until well blended.
- The caramel will become kind of stringy through the batter as the caramels cool.
- Pour over crust.
- Bake at 350 degrees for 40 minutes or until center is almost set.
- Sprinkle cheesecake with remaining 1/2 cup pecans.
- Refrigerate 4 hours or overnight.
- ****The recipe calls for melting the remaining caramels and 1 Tbsp of water and drizzling over it, but I did this when I made it and found that the caramel immediately cools and becomes very very sticky.
- I think next time I make it, I will use some caramel ice cream topping to drizzle on top instead.