Easy Caramel Pecan Cheesecake

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:

0 min

Servings:

0

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 egg s
  • 20 caramels
  • 2 Tbsp. milk
  • ½ cup chopped pecans

Nutrition facts

Recipe Tips

1

Heat oven to 350°F.

2

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

3

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. 

4

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.

5

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

6

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