Caramel Pecan Cheesecake

Introduction

This recipe has been a favorite of the Dendinger's for years.  Miriam Dendinger was the first to make this recipe and she got the recipe from the local newspaper. 

Ingredients

• • 1-1/4 C. graham cracker crumbs

  • ¼ C. firmly packed brown sugar

  • 1/3 C. butter melted

  • 14-16 oz. of caramels

  • ½ C. plus 3 tablespoons half-&-half

  • 1 C. chopped pecans

  • 3 (8oz.) packages of cream cheese softened

  • 1 (14 oz.) can sweetened condensed milk

  • 3 eggs

  • 1 teaspoon vanilla extract

  • Pecans for decorations

Process

Preheat oven to 300 degrees.  Combine crumbs, sugar, and butter; press firmly on bottom of spring form pan.  Reserve about 10 caramels.  In a saucepan, combine remaining caramels and ½ c. of half-&-half.  Over medium-low heat, cook and stir until melted and smooth.  Stir in chopped pecans.  Spread over prepared crust.  Bake 15 minutes.  Meanwhile, in a large bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth.  Add eggs and vanilla, mix well – BUT DO NOT OVER MIX!!  Pour in prepared pan.  Bake one hour.  Cool.  In small saucepan, over low heat, cook and stir reserved caramels with remaining 3 tablespoons of half-&-half until melted and smooth.  Immediately spread over cake.  Garnish with pecans.  Chill – Serve – Enjoy!