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1
Homemade Cookie Crust (first five ingredients): Combine flour and sugar.
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2
Add egg, then butter and vanilla.
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3
Mix well.
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4
With generously greased fingers, press dough evenly into bottom on greased 9 inches cheesecake pan.
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5
Bake 12-15 min or until lightly browned.
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6
Set aside.
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7
Have all ingred at room temp and preheat oven to 350.
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8
Caramel pecan Filling (next 9 ingredients): In large bowl, beat cream cheese, sugar, cornstarch and corn syrup with an electric mixer until smooth.
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9
Add eggs and yolk one at a time, beating well after each addition.
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10
Stir in vanilla and butter flavoring.
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11
Stir in chopped pecans.
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12
Pour filling onto crust.
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13
Bake at 350 for 15 minute
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14
Reduce heat to 200 and bake 2 hrs or until center no longer looks shiny or wet.
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15
Remove from oven and run knife around inside edge of pan.
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16
Turn oven off and return cake to over for additional 2 hours Chill overnight.
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17
Caramel pecan frosting (last 7 ingredients): In small saucepan, melt butter.
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18
Stir in brown sugar, cream of tartar and milk.
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19
Bring to a boil.
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20
Turn off heat and cool to lukewarm.
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21
Stir in vanilla, powdered sugar and pecans.
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22
Beat with electric mixer until creamy.
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23
It will thicken until after it is on the cake.
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24
Spread warm frosting on cake, creating a design by drawing swirls with bottom of a spoon.
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25
Keep chilled.
