Pecan Caramel Cheesecake
Yield: 12 to 16 servings 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. Sugar Says 'Try some wicked sugar... Go on, you'll like it!' --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
