This caramel cheesecake recipe gets a thumbs up from all that we have fed it to. It is a very creamy, flavorful cheesecake.
Preheat oven to 350 degrees F.
Combine the graham cracker crumbs, sugar, cinnamon, chopped pecans and melted butter together.
Press onto the bottom of a lightly greased 9-inch springform pan.
Bake for 10 minutes, remove from the oven and set on a rack to cool.
In a medium sized bowl, using an electric beat together the cream cheese, brown sugar, flour and vanilla. Mix until nice and creamy and well combined. Add the sour cream and beat in. Add the egg and mix in on low speed until well blended.
Using a double boiler, melt the caramels and water on the stovetop over medium to low heat. Once melted, add to the cheesecake batter and beat in with the electric mixer on medium speed until you can see it is well combined.
Pour the batter over the cooled crust.
Put the cheesecake into the oven and bake for 40 to 50 minutes or until the center has set.
Remove from the oven, place onto a cooling rack.
Let cool until it is room temperature, then put into the refrigerator and let cool for at least 4 hours before putting the topping and serving.
When ready to serve, remove the springform pan sides, and drizzle on the caramel spread and chocolate syrup
Our favorite caramel spread is made by Bonne Maman, Product of France.
Our favorite chocolate flavored syrup is made by Santa Cruz Organic.