Pecans are the most versatile tree nut — they can be eaten alone — raw, roasted or flavored — as a healthy, delicious snack or they can enhance almost any recipe as an ingredient. Pecans are perfect as a topping or ingredient in salads, vegetables, yogurt, oatmeal, sauces, breads and, of course, every kind of dessert. Store pecans in the freezer and have them on hand year-round.

Pecan Caramel Cheesecake

Pecan Caramel Cheesecake

Servings: N/A | Prep: N/A | Cook: 1


1/4 cup graham cracker crumbs 1/4 cup firmly packed brown sugar 1/3 cup margarine or butter, melted 1 (14-oz.) package caramels, unwrapped 1/2 cup plus 3 tablespoons Half-and-Half or coffee cream 1 cup chopped pecans, toasted 3 (8-oz.) packages cream cheese, softened 1 (14-oz.) can sweetened condensed milk (NOT evaporated milk) 3 eggs 1 teaspoon vanilla extract Pecan halves or pieces


Preheat oven to 300 degrees F. Combine crumbs, sugar and margarine; press firmly on bottom of 9-inch springform pan. Reserve 10 caramels. In heavy saucepan, combine remaining caramels and 1/2 cup Half-and-Half. Over medium-low heat, cook and stir until melted and smooth. Stir in chopped pecans. Spread over prepared crust. Bake 15 minutes. Meanwhile in large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs and vanilla; mix well. Pour into prepared pan. Bake 1 hour or until set (center will be slightly soft). Cool. In small saucepan, over low heat, cook and stir reserved caramels with remaining 3 tablespoons Half-and-Half until melted and smooth. Immediately spread over cake. Garnish with pecan halves. Chill thoroughly. Refrigerate leftovers.


Calories : Polyunsaturated : Total Carbohydrates :
Total Fat : Trans Fat : Dietary Fiber :
Cholesterol : Saturated Fat : Protein :
Monounsaturated Fat : Sodium :  

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