Duke's Pecan Caramel Cheesecake
Preheat oven to 300 degrees.
1 1/4 cups graham cracker crumbs
1/4 cup firmly packed brown sugar
1/3 cup butter, melted
1 14-oz. package caramels, unwrapped
1/2 cup plus 3 TBSP half & half
1 cup chopped toasted pecans
3 8-oz. packaged cream cheese, at room temperature
1 14-oz. can condensed milk
3 eggs
1 tsp vanilla extract
pecan halves
Combine crumbs, brown sugar, and butter. Press firmly onto bottom of a 9-inch springform pan.
Reserve 10 caramels. In a heavy saucepan, combine remaining caramels and 1/2 cup half & half. Over medium low heat, cook & stir until melted and smooth. Stir in chopped pecans. Spread over prepared crust and bake for 15 minutes.
In a large mixer bowl, beat cream cheese until fluffy. Gradually beat in condensed milk until smooth. Add eggs one at a time. Stir in vanilla and mix well. Pour over caramel mixture and bake for one hour, or until set. Cool completely.
In a small saucepan, over low heat, cook & stir reserved caramels and 3 TBSP half & half until melted and smooth. Immediately spread over cooled cheesecake. Garnish with pecan halves. Chill thoroughly. Refrigerate any leftovers.
