As i am writing this recipe, my stomach is making all sorts of noises! I can't help but think about how yummy this cheesecake is ... Oh! Oh!
This caramel pecan cheesecake is like no other! It's more juicy, more mouthwatering & it isn't less than perfect!
I am going straight to the kitchen when i'm done & i'm going to make this! Today!

Ingredients:
2 cups cracker or cookie crumbs
6 tbsps butter melted
30 Caramels
1/4 cup milk
1 cup chopped Pecans
24 ounce Cream Cheese, softened [600 grams]
3/4 cup sugar
1 tsp Vanilla
3 eggs

Mix crumbs & butter; press firmly onto bottom & 2 inches up side of springform pan.
place caramels & milk in small sauce pan & melt. Stir in pecans. Reserve 1/2 cup of the caramel mixture for topping. Drizzle remaining caramel mixture evenly onto bottom of crust. Refrigerate for 10 minutes.
Beat cream cheese, sugar & vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over caramel mixture in crust.
Bake at 180c for 1 hour 5 minutes to 1 hour 10 minutes or until center is almost set. Run knife or metal spatula around side of pan to loosen cake; cool before removing side of pan. Refrigerate 4 hours or overnight.
Top with reserved caramel mixture just before serving.
Don't forget to store leftover cheesecake in refrigerator!
Enjoy!