Pecan Caramel Cheesecake - Recipelink.com

Featured Cookbook

Pecan Caramel Cheesecake
Frozen English Toffee Cake
Peanut Butter Mini Mud Pies
Cherry Lollipops
Mini Pumpkin Spice Cakes with Orange Glaze
Meringue Clouds
Halloween Pumpkin Cake
Candy Cane Twists
Basic Cut Out and Cookie Press Dough (using sugar cookie mix)

Book Description

This second edition cookbook showcases an inspiring new look, featuring:• Friendlier page size• New design• All-new bonus chapter• Additional, never-before-published recipes• 32 more pages than the original editionRecipes for every palate and mood-the Semi-Homemade way creates an inspiring pairing of fresh ingredients and packaged foods.

... (more)

Semi-Homemade Desserts

Authors: Sandra Lee

Date: September 2005

ISBN: 0696226847

Publisher: Meredith Books

Paperback

ORDER/INFO

Pecan Caramel Cheesecake
Recipe from: Semi-Homemade Desserts
by Sandra Lee
Cookbook Heaven at Recipelink.com

Pecan pie or cheesecake? Try a bite of both with this no-bake New York-style cheesecake smothered in caramelized pecans. The inspired combination of creamy cheesecake, gooey caramel, and crunchy pecans is a two-in-one treat, perfect for parties, special dinners or starting a new Thanksgiving tradition. Be generous with the caramel -- and don't be afraid to let it drip down the sides. It just looks more homemade.

Makes 12 to 16 servings
Prep time: 10 minutes
Chilling time: 5 hours

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

Line bottom of 9-inch-diameter springform pan with parchment or wax paper.

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).

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.

Mix reserved crumb mixture with 1/4 cup of caramel sauce, pecans, and brown sugar. Sprinkle atop cheesecake. 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. Serve cold.

More From This Book: