Pecan Caramel Cheesecake

Guest recipe by Sandra Lee
Author of Semi-Homemade The Complete Cookbook

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. 

Serves 12 to 16

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

Prep time: 10 minutes
Chilling time: 5 hours


Line bottom of 9-inch-diameter spring form 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 spring form 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. 

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