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1
Mix crumbs, 1/2 cup pecans, granulated sugar and butter.
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2
Line 13x9-inch baking pan with foil; press crumbs firmly onto bottom of pan.
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3
Bake at 350 degrees for 10 minutes.
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4
Beat cream cheese, brown sugar, flour and vanilla with electric mixer on medium speed until well blended.
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5
Mixture will be pretty thick.
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6
Add sour cream; mix well.
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7
Add eggs, one at a time, mixing on low speed after each addition just until blended.
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8
Place 36 caramels and 1 tablespoon water in microwavable bowl.
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9
Microwave on high 1 minute or until caramels are completely melted when stirred.
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10
Add melted caramels to cream cheese batter; stir until well blended.
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11
The caramel will become kind of stringy through the batter as the caramels cool.
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12
Pour over crust.
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13
Bake at 350 degrees for 40 minutes or until center is almost set.
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14
Sprinkle cheesecake with remaining 1/2 cup pecans.
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15
Refrigerate 4 hours or overnight.
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16
****The recipe calls for melting the remaining caramels and 1 Tbsp of water and drizzling over it, but I did this when I made it and found that the caramel immediately cools and becomes very very sticky.
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17
I think next time I make it, I will use some caramel ice cream topping to drizzle on top instead.
