BUTTER PECAN CARAMEL CHEESECAKE

BUTTER PECAN CARAMEL CHEESECAKE image

Yield 1 15-18

Number Of Ingredients 15

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1 3/4 cups Nature Valley pecan crunch granola bars, crumbled
3 tablespoons brown sugar
1/2 cup of melted butter
1/2 cup of chopped pecans (roasted in butter)
14 - 22 ounces caramels (about 60 pieces)
5 ounces evaporated milk
2 tablespoon butter
3 (8 ounce) packages Philadelphia Cream cheese
1 1/2 cups sugar
3 eggs
2 cups sour cream
1 teaspoon vanilla extract
1/2 teaspoon butter flavoring
1 cup fine chopped pecan, roasted in
butter

Steps:

Combine the pecan granola crumbs, brown sugar, butter and pecans, mixing well. Reserve 1/3 cup of this mixture to put on the top of the cheesecake. Put the rest of the mixture on the bottom and sides of a 10 inch springform pan while pressing firmly. Place in the preheated (350) oven and bake for crust for 10 to 12 minutes. Remove from the oven and cool. In a double broiler or a metal bowl steamed over hot water, place caramels in the bowl with the evaporated milk and stir constantly until completely melted stir in the butter. Pour caramel mixture over the bottom of the granola crust. Reserve approximately 1/2 cup or more for the batter. Beat the cream cheese until light and fluffy then gradually add the sugar and mix it well at medium speed. Beat in the sour cream, vanilla and butter flavoring. Add caramels to the cream cheese mixture. Stir in the remaining roasted pecans. Add eggs one at a time, beat well after each addition. Pour batter over the caramel mixture. Sprinkle the crumb mixture over the batter. Bake at 475 for 10 minutes then reduce temperture to 300 and bake for 55 minutes. Allow cheesecake to cool down in the oven with the oven off for one hour. Let cool then refrigerate for at least 6 hours before serving, preferably over night.