Pecan Caramel Cheesecake

• 2 boxes dessert 11.1 ounces each real cheesecake, mix, Jell-O No Bake
• 3/4 cup butter melted
• 1/4 cup granulated sugar
• 2 tablespoons water
• 2 1/2 cups whole milk cold
• 1 cup caramel sauce butterscotch, Mrs. Richardson's
• 1 cup pecans toasted, chopped
• 1/2 cup golden brown sugar packed

1. Mix 2 packages of crust, melted butter, sugar, and water in large bowl until well blended. Reserve 1 cup of crumb mixture for topping. Press remaining crumb mixture onto bottom of prepared pan (not up sides).
2. Combine 2 packages of cheesecake filling and cold milk in another large bowl. Beat for 3 minutes, or until smooth and thick. Fold 1/2 cup of caramel sauce into cheesecake mixture. Pour mixture into crust-lined springform pan.
3. Mix reserved crumb mixture with 1/4 cup of caramel sauce, pecans, and brown sugar. Sprinkle atop cheesecake.
4. Refrigerate cake at least 5 hours, or until set. Run warm knife around pan sides to loosen cake; remove pan sides. Transfer cake to serving platter and drizzle with remaining 1/4 cup of caramel sauce.
5. Serve cold.

real cheesecake, butter, granulated sugar, water, milk cold, caramel sauce butterscotch, pecans, golden brown sugar

Taken from www.yummly.com/recipe/Pecan-Caramel-Cheesecake-1692061 (may not work)