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Caramel Pecan Cheesecake
Yield: 12 Servings

2 c pecans (8 oz)
1/4 c sugar
1/4 c unsalted butter melted
26 Kraft caramels
1 1/2 tb sweetened condensed milk

32 oz cream cheese room temp
1 c sugar
3 lg eggs
1 tb vanilla

1 c chilled whipping cream
2 tb sugar
1/2 ts vanilla

Preheat oven to 325F. Wrap foil around outside of 9 inch springform
pan. Finely grind nuts and sugar in processor. Add melted butter
and blend until moist crumbs form. Press crumb mixture onto bottom
only of pan.

Cook caramels and sweetened condensed milk in top of double boiler
over simmering water until caramels are melted and smooth, stirring
occasionally - mixture will be sticky. Drizzle caramel over crust.

Using electric mixer, beat cream cheese and sugar in large bowl
until well blended. Add eggs 1 at a time, beating just to combine
after each addition. Mix in vanilla.

Pour filling into crust. Place cheesecake in a large baking pan.
Add enough hot water to pan to come 1 inch up sides of cake pan.
Bake until top appears dry and cheesecake no longer moves in center
when pan is shaken, about an hour. Remove cheesecake from water
bath. Cool. Remove foil. Cover and refigerate overnite.

Release sides of pans from cake. Beat whipping cream sugar and
vanilla in medium bowl to stiff peaks. Spoon whipped cream into
pastry bag fitted with star tip, pipe rosettes around edge of cake.

I do not use the cream topping; usually I put a chocolate layer on
top. Melted choc. and cream cooled a little and spread on top of


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