Caramel Cheesecake in a Pecan Crust

• 2 tablespoons butter, melted
• 1 12 cups pecans, ground semi-coarse, to make a crumb crust
• 14 cup sugar
• 3 tablespoons flour
• 14 teaspoon salt
• 10 ounces ricotta cheese
• 10 ounces cream cheese
• 13 cup whipping cream
• 1 teaspoon vanilla extract
• 14 cup sugar
• 3 tablespoons flour
• 3 eggs
• 25 caramel candies, cut into quarters (milk toffee)
• caramel sauce (optional)
• whipped cream (optional)

1. Preheat oven to 350 degrees F.
2. To make crust: Combine all crust ingredients in a small bowl and toss to distribute butter.
3. Press on bottom and sides of a 9 inch springform pan, line outside of pan with foil and bake for 12 minutes.
4. Remove but maintain oven temperature.
5. For filling: Beat ricotta, whipping cream and cream cheese in mixer until well combined.
6. Beat in vanilla extract, sugar and flour.
7. At lowest setting, beat in eggs, one at a time.
8. Stir in caramel candies and pour into springform pan.
9. Bake for 45 minutes.
10. Turn off oven and leave in for 1 more hour.
11. Refrigerate overnight before serving.
12. If you want it to be even more decadent, serve with Caramel Sauce and Whipped Cream.

butter, pecans, sugar, flour, salt, ricotta cheese, cream cheese, whipping cream, vanilla, sugar, flour, eggs, caramel candies, caramel sauce, whipped cream

Taken from www.food.com/recipe/caramel-cheesecake-in-a-pecan-crust-64155 (may not work)