CARAMEL PECAN CHEESECAKE

CARAMEL PECAN CHEESECAKE image

Number Of Ingredients 15

Crust:
2 cups graham cracker crumbs
1⁄2 cup unsalted butter, melted and cooled
1 tablespoon sugar
1⁄2 teaspoon ground cinnamon
Filling:
3 (8-ounce) packages cream cheese, softened
1 cup firmly packed dark brown sugar
3 large eggs
2 teaspoons vanilla extract
1 (16-ounce) container Breakstone's/Knudsen sour cream
3⁄4 cup chopped pecans
Topping:
1 1⁄4 cups pecan halves
1 (12.25-ounce) jar caramel ice-cream topping

Steps:

Preheat oven to 325°. Lightly grease a 9-inch springform pan; set aside. In a small bowl, combine graham cracker crumbs, butter, sugar, and cinnamon, stirring to combine. Press crust into bottom and up sides of prepared pan. Refrigerate crust while preparing filling. In a large bowl, combine cream cheese and dark brown sugar. Beat at medium speed with an electric mixer until fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla and sour cream until combined. Stir in pecans. Pour filling into prepared crust. Place cheesecake in a large roasting pan; add hot water to roasting pan to a depth of 1 inch. Bake for 1 hour. Remove cheesecake from water bath, and let cool completely. Refrigerate for at least 4 hours before serving. Top with pecan halves, and drizzle with caramel topping.