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Caramel Pecan Cheesecake

2 pkgs. (8 oz. each) cream cheese, softened
1/2 cup sugar
1/2 tsp. vanilla
2 eggs
20 caramels
2 tbsp. milk
1/2 cup chopped pecans
1 Graham Cracker crumb crust (9 inch)

Mix cream cheese, sugar and vanilla with electric mixer until well blended. Melt caramels with milk on low heat, stirring frequently until smooth. Stir in pecans. Pour Caramel mixture into crust. Top with cream cheese batter. Bake at 350 F. for 40 minutes or until centre is almost set. Cool. Refrigerate 3 hours or overnight. Garnish with drizzled caramel and pecans. Submitted by Rhonda Grant, Souris River, P.E.I.

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