Caramel Pecan Cheesecake
Caramel Pecan Cheesecake
Ingredients
1 box vanilla wafers
1 cup chopped pecans, divided
1 stick butter
4 (8oz) pkgs cream cheese
1 cup sour cream
3 Tbsp flour + 3 Tbsp flour
3 tsp almond extract
4 eggs (2 full eggs, 2 egg yolks)
½ cup caramel ice cream topping
¼ cup shortening
Directions
1. Preheat oven to 325 degrees.
2. Using a blender or food processor, process vanilla wafers to crumbs, add ½ cup nuts and pulse to fine particles; empty crumb mixture into a large bowl.
3. Melt butter on stovetop. Pour over crumb mixture, stir well.
4. Grease a 10in springboard pan with shortening. Sprinkle with 3 Tbsp flour, turn pan to coat evenly.
5. Press crumb mixture onto bottom of pan and up sides approx ½ inch. Refrigerate crust until ready to use.
6. In a large bowl, beat cream cheese and sour cream until smooth. Incorporate 3 tbsp flour, almond extract, 2 full eggs plus 2 egg yolks into batter.
7. Pour batter over crust.
8. Bake 50-60 minutes or until center has set. Remove from oven, allow to cool completely.
9. Refrigerate at least 4 hours before topping with caramel and ½ cup chopped pecans.
