Caramel Cheesecake

• 1 1/2 cups graham cracker crumbs
• 1/2 cup butter, melted
• 1/2 cup caramel, flavored topping sauce (or you can use butterscotch)
• 1 cup pecans, chopped
• 3 (250 g) packages cream cheese, softened (regular or light)
• 1 (300 ml) can eagle brand sweetened condensed milk (regular or low-fat)
• 3 eggs
• 1 teaspoon vanilla extract

1. Combine crumbs with the butter. Press onto the bottom and halfway up sides of 9-inch springform pan. Pour caramel sauce over crust and top with pecans.
2. Beat cream cheese until fluffy. Gradually beat in Eagle Brand, eggs and vanilla; pour over crust.
3. Bake in preheated 325F oven 45-50 minutes or until center slightly jiggles when pan is lightly shaken. Cool and chill 4 hours or overnight.
4. With each piece served, drizzle lightly with caramel sauce and serve with a few chopped pecans on top.

graham cracker crumbs, butter, caramel, pecans, cream cheese, condensed milk, eggs, vanilla

Taken from www.food.com/recipe/caramel-cheesecake-415641 (may not work)