Recipe of the Month

Caramel Pecan Cheesecake

Ingredients:

• 1 1/2 cups graham crackers, crushed

• 1/2 cup pecans, finely chopped

• 4 tbsp. butter, melted

• 4 8oz. packages cream cheese, softened

• 1 1/4 cups light brown sugar

• 2 tsp. vanilla extract

• 4 eggs

For the Topping:

• 2 cups pecan halves

• 4 tbsp. butter

• 1/2 cup light brown sugar

• 2 tbsp. light corn syrup

• 1/3 cup heavy cream

Directions:

Preheat oven to 350°F. Spray 9-inch springform pan with nonstick cooking spray. In a medium bowl, combine crushed graham crackers, pecans, and butter. Stir well.

Pour mixture evenly into spring-form pan and press firmly to create a crust. Combine softened cream cheese, brown sugar, and vanilla in a bowl. Add the eggs and mix well.

Pour the cheesecake filling onto the crust, and bake 40-50 minutes, or until the center is almost completely set. Remove from oven and cool completely, then remove the outer ring of the springform pan. Refrigerate overnight.

To make the topping, preheat the oven to 325°F and spread pecans on baking sheet. Bake 7-10 minutes or until just fragrant. In a medium saucepan, combine butter, brown sugar, corn syrup, and heavy cream. Cook until bubbly, then stir in the toasted pecans. Cool to room temperature before pouring over the cooled cheesecake.