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    Pecan Caramel Cheesecake


    Source of Recipe


    Aunt Saunny

    Yield: 12 to 16 servings

    2 boxes (11.1 ounces each) real cheesecake dessert mix, Jell-O No Bake
    3/4 cup butter, melted
    1/4 cup granulated sugar
    2 tablespoons water
    2 1/2 cups cold whole milk
    1 cup butterscotch caramel sauce,
    1 cup pecans, toasted, chopped
    1/2 cup golden brown sugar, packed

    Line bottom of 9-inch-diameter springform pan with parchment or wax paper.Mix 2 packages of crust, melted butter, sugar, and water in large bowl until well blended. Reserve 1 cup of crumb mixture for topping. Press remaining crumb mixture onto bottom of prepared pan (not up sides).Combine 2 packages of cheesecake filling and cold milk in another large bowl. Beat for 3 minutes, or until smooth and thick. Fold 1/2 cup of caramel sauce into cheesecake mixture. Pour mixture into crust-lined springform pan.
    Mix reserved crumb mixture with 1/4 cup of caramel sauce, pecans, and brown sugar. Sprinkle atop cheesecake. Refrigerate cake at least 5 hours, or until set. Run warm knife around pan sides to loosen cake; remove pan sides. Transfer cake to serving platter and drizzle with remaining 1/4 cup of caramel sauce.
    Serve cold.
 

 

 

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