Free Online Recipes

Sign Up login

Caramel Pecan Cheesecake Recipe


               Recipe Tools

No Reviews Yet
Read / Add New Review
Add / Copy to a Cookbook
Printable Format



     Caramel Pecan Cheesecake

Category   Desserts - Breads
Sub Category   None
Servings   12

2 c crushed Trefoil cookies
3 T butter, melted
1/4 c plus 2 T flour, divided
12 1/4 oz jar caramel ice cream topping
1 c chopped peans
5 pkg (8 oz each) cream cheese, softened
1 3/4 c sugar
1 1/2 t vanilla
4 eggs
2 egg yolks
1/3 c heavy whipping cream
16 oz sour cream
1/3 c sugar

In small bowl combine cookie crumbs and butter. Press into the bottom and 1 inch up the sides of a greased 10 inch springform pan. Place pan on baking sheet. bake at 350 degrees 8-10 min or until set. Cool on wire rack. Meanwhile, in small bowl, stir 1/4 c flour into the caramel topping. Set aside 1/3 c caramel mixture and 2 T pecans for garnish. Drizzle remaining caramel over crust and sprinkle with remaining pecans. In large bowl beat cream cheese, sugar, vanilla and reamining flour until smooth. Beat in eggs and yolks just until combined. Stir in cream. Pour over crust. Bake at 325 degrees 65-70 min or until center is almost set. In a small bowl combine sour cream and sugar, carefully spread over warm filling and bake 10-12 min longer or until topping is set. Cool on wire rack 10 min. Carefully run a knife around edge of pan to loosen, cool 1 hour longer. Chill for 8 hours or overnight. Remove sides of pan. Just before serving drizzle with reserved toppings.

Originally Submitted

0 Out of 5 from 0 reviews

You can add this Caramel Pecan Cheesecake recipe to your own private DesktopCookbook.


Contact Us | Help | About Us

Copyright Complaints | Advertise with Us | Privacy Policy | Terms of Use

Copyright 2002 - 2020 DesktopCookbook. All rights reserved.
Site Owned by
Integrated Sales Resources, LLC.