Ingredients:
1 1/2 cups graham cracker crumbs
1 cup coarsely chopped pecans, divided
2 tablespoons granulated sugar
1/4 cup butter, melted
32 ounces cream cheese, softened
1 cup firmly packed brown sugar
2 tablespoons flour
1 tablespoon vanilla
1/2 cup sour cream
3 eggs
1 (14 ounce) bags caramels, divided
2 tablespoons water, divided
Directions:
Mix crumbs, 1/2 cup pecans, granulated sugar and butter.
Line 13×9-inch baking pan with foil; press crumbs firmly onto bottom of pan.
Bake at 350 degrees for 10 minutes.
Beat cream cheese, brown sugar, flour and vanilla with electric mixer on medium speed until well blended.
Mixture will be pretty thick.
Add sour cream; mix well.
Add eggs, one at a time, mixing on low speed after each addition just until blended.
Place 36 caramels and 1 tablespoon water in microwavable bowl.
Microwave on high 1 minute or until caramels are completely melted when stirred.
Add melted caramels to cream cheese batter; stir until well blended.
The caramel will become kind of stringy through the batter as the caramels cool.
Pour over crust.
Bake at 350 degrees for 40 minutes or until center is almost set.
Sprinkle cheesecake with remaining 1/2 cup pecans.
Refrigerate 4 hours or overnight.
****The recipe calls for melting the remaining caramels and 1 Tbsp of water and drizzling over it, but I did this when I made it and found that the caramel immediately cools and becomes very very sticky.
I think next time I make it, I will use some caramel ice cream topping to drizzle on top instead.
Servings: 32
Time preparation: 15 min.
Time total: 55 min.