Recipe 1472 - Springform Caramel Cheesecake
Recipe 1472 - Springform Caramel Cheesecake
(by Shirley McNevich)
1 cup graham cracker crumbs
3/4 cup finely chopped pecans + extra pecan halves for topping
1/4 cup white sugar
1/4 cup melted butter
4 - 3oz. Philadelphia cream cheese (softened)
3/4 cup caramel ice cream topping
3 eggs
2 TBSP milk
1/2 cup Breakstone's sour cream
In a bowl add graham cracker crumbs, 3/4 cup finely chopped pecans,
white sugar and melted butter--stir until mixed. Press the graham
cracker mixture on the bottom and up the sides of an 8" springform
pan. In a mixer add cream cheese--beat. Add 1/2 cup of caramel
topping--beat. Add eggs and milk--beat until mixed. Pour batter into
the graham cracker crust. Bake at 350 degrees for 40-45 minutes or
until center is set. Cool cheesecake for 20 minutes. In a bowl add sour
cream and 1/4 cup caramel ice cream topping--stir. Spread the sour
cream mixture on top of the cheesecake. Cool completely, then
refrigerate. The next day garnish the top with pecan halves before
serving.
Continue to:
Other Recipes:
- 1298 - Chicken and Vegetable Casserole
- 1473 - Sugarless Raisin Cookies
- 1306 - Baked Chicken and Broccoli
- 1315 - No Crust Cheesecake
- 1288 - Baked Onion and Broccoli
- 1307 - Chocolate M and M Cookies
About the author
This recipe is from Shirley McNevich's first Mom's Best Recipes Volume 5. Published here with permission.
Please consider supporting Shirley, by purchasing her cookbooks. Shirley would also be delighted to receive feedback at her email address. Don't forget to check Shirley's blog.
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