Caramel Pecan Cheesecake
Here’s a great tasting Caramel Pecan Cheesecake recipe! If you’re a fan of cheesecakes, you’ll love this one.
50 Vanilla Wafers, crushed equal to about 1-1/2 cups
1 cup chopped Pecans, divided
1/4 cup (1/2 stick) butter, melted
4 pkg. (8 oz. each) Cream Cheese, softened
1 cup sugar
1 cup Sour Cream
3 Tbsp. flour
1 Tbsp. vanilla
1/4 cup caramel ice cream topping
Heat oven to 325°F. Use a 13×9-inch pan with foil, with ends extending over sides. Mix crumbs, 1/2 cup nuts, butter and press onto the bottom of the pan. Refrigerate until ready to use.
Beat cream cheese and sugar in large bowl with a mixer until well blended. Add sour cream, flour, vanilla and mix well. Add 1 egg at a time and mixing on low speed after each just until blended. Pour over crust.
Bake for 45 min. or until center is almost set. Cool and refrigerate 4 hours. Use foil handles to lift cheesecake from pan. Drizzle with topping and top with remaining nuts. Let stand until topping is set.