Caramel Cheesecake
- 2-8 ounce packages cream cheese, at room temperature
- 1/2 cup sugar
- 1/2 teaspoon vanilla
- 2 large eggs
- 20 caramels
- 2 tablespoons milk
- 1/2 cup chopped pecans
- 1 ready-to-use 9-inch graham cracker pie crust
Preheat the oven to 350 degrees. Have the graham cracker crust ready.
Mix the cream cheese, sugar and vanilla on medium speed until well blended. Add the eggs, mix until blended. Melt the caramels with the milk in a small saucepan over low heat, stirring frequently until smooth. Stir in the pecans.
Pour the caramel mixture into the crust. Pour the cream cheese mixture over the caramel mixture.
Bake for 40 minutes or until the center is almost set. Cool on a wire rack. Refrigerate overnight. Garnish with melted chocolate and caramel, if desired.
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