2 8 ounce packages cream cheese, softened
1/2 cup sugar
1/2 teaspoon vanilla
2 eggs
20 caramels
2 tablespoons milk
1/2 cup chopped pecans
1 9 inch graham cracker pie crust
Mix cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix until blended. Melt caramels with milk in small saucepan on low heat, stirring frequently until smooth. Stir in pecans. Pour caramel mixture into crust. Pour cream cheese batter over caramel mixture. Bake at 350F for 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Garnish, if desired. Makes 8 servings.
Option:
Chocolate Caramel Pecan Cheesecake: Blend 4 squares semisweet chocolate, melted and slightly cooled, into batter. Continue as directed.
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