Pecan Caramel Cheesecake

• 1/4 c. graham cracker crumbs
• 1/4 c. brown sugar
• 1/3 c. butter, melted
• 1 (14 oz.) pkg. caramels
• 1/2 c. plus 3 Tbsp. half and half
• 1 c. chopped pecans
• 3 (8 oz.) pkg. soft cream cheese
• 1 (14 oz.) can sweetened condensed milk
• 3 eggs
• 1 tsp. vanilla
• pecan halves for garnish

1. Preheat oven to 300u0b0.
2. Combine crumbs, sugar and butter. Press on bottom of 9-inch spring-form pan.
3. Reserve 10 caramels. In saucepan, combine rest of caramels and 1/2 cup half and half. Cook and stir until melted.
4. Stir in chopped pecans.
5. Spread over prepared crust.
6. Bake 15 minutes.
7. In large mixer bowl, beat cheese until fluffy.
8. Beat in condensed milk.
9. Add eggs and vanilla and mix.
10. Pour into prepared pan.
11. Bake 1 hour, cool.
12. Cook reserved caramels with 3 tablespoons half and half until melted.
13. Spread over cake.
14. Garnish with pecan halves.
15. Chill thoroughly.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=573842 (may not work)