Recipe#8356

Title: Caramel Pecan

rec.food.recipes archive

Yield: 12 Servings
 2 c pecans (8 oz)
 1/4 c sugar
 1/4 c unsalted butter melted
 26  Kraft caramels
 1 1/2 tb sweetened condensed milk
 32 oz cream cheese room temp
 1 c sugar 
 3 lg eggs
 1 tb vanilla
 1 c chilled whipping cream
 2 tb sugar
 1/2 ts vanilla
 Preheat oven to 325F. Wrap foil around outside of 9 inch springform
 pan. Finely grind nuts and sugar in processor. Add melted butter
 and blend until moist crumbs form. Press crumb mixture onto bottom
 only of pan.
 Cook caramels and sweetened condensed milk in top of double boiler
 over simmering water until caramels are melted and smooth, stirring
 occasionally - mixture will be sticky. Drizzle caramel over crust.
 Using electric mixer, beat cream cheese and sugar in large bowl
 until well blended. Add eggs 1 at a time, beating just to combine
 after each addition. Mix in vanilla.
 Pour filling into crust. Place cheesecake in a large baking pan.
 Add enough hot water to pan to come 1 inch up sides of cake pan.
 Bake until top appears dry and cheesecake no longer moves in center
 when pan is shaken, about an hour. Remove cheesecake from water
 bath.  Cool. Remove foil. Cover and refigerate overnite.
 Release sides of pans from cake. Beat whipping cream sugar and
 vanilla in medium bowl to stiff peaks. Spoon whipped cream into
 pastry bag fitted with star tip, pipe rosettes around edge of cake.
 I do not use the cream topping usually I put a chocolate layer on
 top. Melted choc. and cream cooled a little and spread on top of
 cake!!