Ingredients:
2 tablespoons butter, melted
1 1/2 cups pecans, ground semi-coarse,to make a crumb crust
1/4 cup sugar
3 tablespoons flour
1/4 teaspoon salt
10 ounces ricotta cheese
10 ounces cream cheese
1/3 cup whipping cream
1 teaspoon vanilla extract
1/4 cup sugar
3 tablespoons flour
3 eggs
25 caramel candies, cut into quarters
caramel sauce (optional)
whipped cream (optional)
Directions:
Preheat oven to 350 degrees F.
To make crust: Combine all crust ingredients in a small bowl and toss to distribute butter.
Press on bottom and sides of a 9 inch springform pan, line outside of pan with foil and bake for 12 minutes.
Remove but maintain oven temperature.
For filling: Beat ricotta, whipping cream and cream cheese in mixer until well combined.
Beat in vanilla extract, sugar and flour.
At lowest setting, beat in eggs, one at a time.
Stir in caramel candies and pour into springform pan.
Bake for 45 minutes.
Turn off oven and leave in for 1 more hour.
Refrigerate overnight before serving.
If you want it to be even more decadent, serve with Caramel Sauce and Whipped Cream.
Servings: 12-14
Time preparation: 15 min.
Time total: 60 min.