Caramel Cheesecake In A Pecan Crust

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 12
• 2 tablespoons butter, melted
• 1 1/2 cups pecans, ground semi-coarse, to make a crumb crust
• 1/4 cup sugar
• 3 tablespoons flour
• 1/4 teaspoon salt
• 10 ounces ricotta cheese
• 10 ounces cream cheese
• 1/3 cup whipping cream
• 1 teaspoon vanilla extract
• 1/4 cup sugar
• 3 tablespoons flour
• 3 eggs
• 25 caramel candies, cut into quarters (milk toffee)
• caramel sauce (optional)
• whipped cream (optional)

Recipe

• 1 preheat oven to 350 degrees f.
• 2 to make crust: combine all crust ingredients in a small bowl and toss to distribute butter.
• 3 press on bottom and sides of a 9 inch springform pan, line outside of pan with foil and bake for 12 minutes.
• 4 remove but maintain oven temperature.
• 5 for filling: beat ricotta, whipping cream and cream cheese in mixer until well combined.
• 6 beat in vanilla extract, sugar and flour.
• 7 at lowest setting, beat in eggs, one at a time.
• 8 stir in caramel candies and pour into springform pan.
• 9 bake for 45 minutes.
• 10 turn off oven and leave in for 1 more hour.
• 11 refrigerate overnight before serving.
• 12 if you want it to be even more decadent, serve with caramel sauce and whipped cream.