Caramel-Pecan Cheesecake

1. 1

   Heat oven to 325F.

2. 2

   Mix graham crumbs and butter; press onto bottom and 2 inches up side of 9-inch springform pan.

3. 3

   Microwave caramels and milk in small microwaveable bowl on HIGH 2 to 2-1/2 min.

4. 4

   or until caramels are completely melted, stirring after each minute.

5. 5

   Stir in nuts.

6. 6

   Reserve 1/2 cup caramel mixture for topping; drizzle remaining caramel mixture over bottom of crust.

7. 7

   Refrigerate 10 min.

8. 8

   Beat cream cheese, sugar and vanilla with mixer until well blended.

9. 9

   Add eggs, 1 at a time, mixing on low speed after each just until blended.

10. 10

    Pour into crust.

11. 11

    Bake 1 hour 5 min.

12. 12

    to 1 hour 10 min.

13. 13

    or until center is almost set.

14. 14

    Run knife around rim of pan to loosen cake; cool before removing rim.

15. 15

    Refrigerate 4 hours.

16. 16

    Top with reserved caramel mixture just before serving.

17. 17

    Melt chocolate as directed on package; drizzle over cheesecake.

No nutritional information available.

No additional tips available.