The Homestead's Caramel Pecan Cheesecake

The Homestead’s Caramel Pecan Cheesecake

Crust:

2 cups pecans (about 8 ounces)

¼ cup sugar

¼ cup unsalted butter, melted

½ (16 ounce) jar Mrs. Richardson’s caramel topping

Filling:

4 (8 ounce) packages cream cheese, softened

3 eggs

1 cup sugar

1 Tablespoon vanilla

Topping:

1 cup whipping cream, chilled

2 Tablespoons sugar

½ teaspoon vanilla extract

For crust:  Wrap foil around outside of 9-inch diameter springform pan with 2 ¾ inch high sides.  Finely grind nuts and sugar in processor.  Add melted butter and blend until moist crumbs form.  Press crumb mixture onto bottom of springform pan.  Warm caramel topping and drizzle over crust.

For filling:  Using electric mixer; beat cream cheese and sugar in large bowl until well blended.  Add eggs 1 at a time, beating just to combine after each addition.  Mix in vanilla.  Pour filling into crust.  Place cheesecake in large baking pan.  Add enough hot water to pan to come 1 inch up sides of cake pan.  Bake at 325 degrees until top appears dry and cheesecake no longer moves in center when shaken, about 1 hour.  Remove cheesecake from water bath.  Cool.  Remove foil.  Cover and refrigerate overnight.  For topping:  Release pan sides from cheesecake.  Beat whipping cream, sugar and vanilla extract in medium bowl to stiff peaks.  Spoon whipped cream on cake wedges when serving.

*Recipe from Favorites cookbook