Preheat oven to 350 degrees
Crust:
2 cups pecans
¼ cup sugar
¼ cup butter
Finely grind nuts and sugar in processor. Add melted butter and blend until moist crumbs form. Press crumb mixture onto bottom of spring-form pan.
Caramel Sauce:
½ cup butter
1 cup brown sugar
2/3 cup heavy cream
1-3 tsp vanilla
In a small sauce pan, melt butter. Add the brown sugar; whisk until combined and thickened (about 2 minutes). Whisk in the whipping cream until thoroughly blended (2 more minutes). Mix in vanilla until combined. Let cool slightly and pour ½ cup onto crust. Save the rest for the top of the cheese cake.
Cheesecake:
4 (8 oz. each) pkg cream cheese, softened
1 cup sugar
3 large eggs
1 tbsp vanilla
Using electric mixer, beat cream cheese and sugar in a large bowl until well blended. Add eggs 1 at a time, beating just to combine after each addition. Mix in the vanilla. Pour filling into crust.
Bake until top appears dry and cheesecake moves in center (about a dime size) when pan is shaken, about 1 hour. Turn oven off and leave cheesecake in oven (without opening door) for one hour. Cool, cover and refrigerate overnight. Release pan sides from cheesecake. Pour rest of caramel sauce on top along with a few pecans for decoration. Serve.

2 comments:
My goodness this looks delicious! My husband loves pecan pie and my girls love cheesecake, so this would be the perfect combination. I can't wait to try it! Thank you so much for sharing!
-april
OMGosh! I wish we lived closer so I could come over and eat this with you! I was in OKC visiting Grant's family over the week.... but, we didn't make it up to Tulsa, or i would have messaged you. Hopefully, after i have baby #2, i'll finally get to meet you! xo
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