Estimated Nutrition (whole recipe, rough)
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pecans | 1 oz (28g / ~19 halves) | 196 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Cream Cheese | 1 oz (28g) | 99 |
| Egg | 1 large egg (50g) | 78 |
| Cracker | 5 saltine crackers (15g) | 66 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Pecan | 1 half (4g) | 20 |
| Vanilla | 1 tsp extract (4ml) | 12 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1¼ cup graham cracker crumbs
- ¼ cup firmly packed brown sugar
- ⅓ cup butter melted
- 14 ounce package caramels unwrapped
- ½ cup + 3 tablespoons half-and-half
- 1 cup chopped pecans toasted
- 24 ounces cream cheese softened
- 14 ounce can sweetened condensed milk
- 3 eggs
- 1 teaspoon vanilla extract
- pecan halves or pieces
Directions
Preheat oven to 300°F.
Combine crumbs, sugar and butter then press firmly on bottom of spring form pan.
Reserve 10 caramels.
In heavy saucepan combine remaining caramels and ½ cup half-and-half.
Over medium low heat cook and stir until melted and smooth then stir in pecans.
Spread over prepared crust and bake 15 minutes.
Meanwhile in large mixer bowl beat cream cheese until fluffy.
Gradually beat in sweetened condensed milk until smooth.
Add eggs and vanilla then mix well and pour into prepared pan.
Bake 1 hour then cool.
In small saucepan over low heat cook and stir reserved caramels and remaining half-and-half.
Stir constantly until melted and smooth.
Immediately spread over cake.
Garnish with pecan halves then chill thoroughly.
Category:Cathy's Recipes
Category:Cheesecake Recipes
Category:Pecan Recipes
Category:Cream cheese Recipes
Category:Sweetened condensed milk Recipes