Pecan Caramel Cheesecake

• 1 1/4 c. graham cracker crumbs
• 1/3 c. butter, melted
• 1/2 c. plus 3 Tbsp. half and half or coffee cream
• 1 c. chopped pecans, toasted
• 1 (14 oz.) can sweetened condensed milk
• 3 eggs
• pecan halves or pieces
• 1/4 c. firmly packed brown sugar
• 1 (14 oz.) pkg. caramels, unwrapped
• 3 (8 oz.) pkg. cream cheese, softened
• 1 tsp. vanilla extract

1. Preheat oven to 300u0b0.
2. Combine crumbs, sugar and butter.
3. Press on bottom of 9-inch spring-form pan.
4. Reserves 10 caramels.
5. In heavy saucepan, combine remaining caramels and 1/2 cup half and half.
6. Over medium-low heat, cook and stir until melted and smooth. Stir in chopped pecans.
7. Spread over prepared crust.
8. Bake for 15 minutes.

graham cracker crumbs, butter, coffee cream, pecans, condensed milk, eggs, pecan, brown sugar, caramels, cream cheese, vanilla extract

Taken from www.cookbooks.com/Recipe-Details.aspx?id=225569 (may not work)