Source:

Category: Dessert

Type: Pies/Tarts

Classifications: Cakes, Brownies,Pies & Pu

Qty Measure Ingredient

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20 carmels

3 tablespoons milk

1/2 cup chopped pecans

1 9 inch ready-to-use graham cracker crumb crust

2 8 oz packages Philadelphia cream cheese, softened

1/2 cup sugar

1/2 teaspoon vanilla

2 eggs

Instructions: Microwave caramels and milk in small bowl on HIGH 2 minutes or until smooth, stirring every minute. Stir in pecans; pour into crust. Refrigerate 10 minutes.

Mix cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix until blended. Pour over caramel mixture.

Bake at 350* for 35 to 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight.

Garnish with pecan halves and caramel sauce.

Staging:

Variations:

Background: Recipe by: Sherron Van Camp

Note: Sherron used a chocolate graham cracker crust.

Sherron swirled in some melted chocolate chips into the cheesecake before she baked it. Then topped the pie with chocolate chips and crushed pecans.

Serves: 8

Yields: 1 pie

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