Some may argue that this isn’t really cheesecake because it’s not made in a springform pan. That’s fine. They can argue, while the rest of us enjoy the creamy caramel and crunchy pecan combo that makes this cheesecake a standout!
Caramel Pecan Cheesecake
- 2 packages cream cheese (8 oz.)
- 1/2 c. sugar
- 1/2 t. vanilla
- 2 eggs
- 1/2 c. caramel ice cream topping
- 1/2 c. chopped pecans
- 1 graham cracker crust
Beat cream cheese and sugar until well blended. Add vanilla and eggs. Mix well.
In a separate bowl, stir together ice cream topping and pecans. Pour into crust. Add pie filling. Bake at 350° approximately 40 minutes (or until almost set). Allow to cool, then chill before serving. Drizzle additional caramel over each slice.
** The original recipe called for melting 20 unwrapped caramels with a couple tablespoons milk. That works, but this is easier!
Who says making cheesecake has to be complicated?!
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