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Home -> Holiday Foods -> Thanksgiving
Recipe submitted by chefdude7263
Ingredients (view qty in metric system instead)
Crust: 2 cups chopped pecans 1/4 cup sugar 1/4 cup melted butter 26 caramel candy squares, unwrapped 1 1/2 tbsp. condensed milk
Filling: 24 ounces cream cheese, room temperature 1 cup sugar 3 large eggs 1 tbsp. vanilla extract
Directions
For Crust: Wrap the outside of a 9 inch springform pan tightly with foil. Combine pecans and sugar in a food processor. Process until pecans are finely ground. Add melted butter and blend until mixture is evenly moistened. Press the pecan mixture into the bottom of the prepared pan. Combine caramels and condensed milk in a medium saucepan. Cook, stirring, over medium low heat until caramels are melted and smooth. Drizzle the caramel mixture over the prepared crust.
For Filling: Preheat oven to 325 degrees. Beat together cream cheese and sugar in a large bowl until smooth. Add eggs one at a time, beating after each addition. Beat in vanilla. Pour the filling over the prepared crust. Place the cheesecake in a large roasting pan. Add enough hot water to come halfway up sides of springform. Bake cheesecake about 60 minutes until set. Discard foil and transfer cheesecake to a rack. Cool cheesecake completely. Cover and refrigerate overnight.
Run a hot, damp cloth around the outside of the springform. Carefully release pan sides and slice cheesecake with a hot knife.
Serves 10 to 12.
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