Easy Caramel Pecan Cheesecake

Name: Easy Caramel Pecan Cheesecake
Prep time: 15 min
Total time: 265 min
Yield: 10
Ingredients: 8 HONEY MAID Honey Grahams, finely crushed; ¾ cup sugar, divided; ⅓ cup butter or margarine, melted; 2 pkg. brick cream cheese, softened; ½ tsp. vanilla; 2 eggs; 20 caramels; 2 Tbsp. milk; ½ cup chopped pecans

Looking for the best dessert recipe for Thanksgiving or Christmas dinner? Try this creamy cheesecake baked over a layer of caramel and nuts in a graham crust.

Let's whip it up

Prep time:

0 min

Total time:

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Servings:

Ingredient list

8 HONEY MAID Honey Grahams, finely crushed
¾ cup sugar, divided
⅓ cup butter or margarine, melted
2 pkg. (8 oz. each) brick cream cheese, softened
½ tsp. vanilla
2 eggs
20 caramels
2 Tbsp. milk
½ cup chopped pecans

Nutrition factsNutrition information

Recipe Tips

Heat oven to 350°F.

Combine graham crumbs, 1/4 cup sugar and butter; press onto bottom and up side of 9-inch pie plate.

Beat cream cheese, remaining sugar and vanilla in large bowl with mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each just until blended.

Cook caramels and milk in small saucepan on low heat until caramels are completely melted and sauce is well blended, stirring frequently. Stir in nuts. Pour into crust; cover with cream cheese batter.

Bake 40 min. or until center of cheesecake is almost set. Cool completely.

Refrigerate cheesecake 3 hours. Let cheesecake stand at room temperature for at least 30 min. before slicing to allow caramel layer to soften.