1/2 cup graham cracker crumbs
1/2 cup ground pecans
1/4 cup margarine
2 tablespoons granulated sugar
Combine all ingredients and press into 9−inch springform pan. Bake 10 minutes at 325 degrees F and
remove from oven. Turn oven to 450 degrees F. If you wish, you can use 1 cup graham cracker crumbs
and eliminate the pecans.
Filling
24 ounces cream cheese, softened
2 tablespoons flour
1 teaspoon vanilla extract
3/4 cup granulated sugar
3 eggs
1/2 cup caramel ice cream topping
1/2 cup pecans, chopped
Combine softened cream cheese, sugar, flour and vanilla extract, mixing at medium speed until
well−blended. Add eggs one at a time, mixing well after each. Reserve 1 cup of cheese batter; stir 1/2
cup of caramel topping into this reserved cup of batter. Spoon half of plain batter over crust; cover
with the caramel batter. Sprinkle chopped nuts over caramel layer; spread remaining plain batter over
the nuts. Bake 7 minutes at 450 degrees F, then reduce temperature to 250 degrees F and bake 40 to 45
minutes more. Remove from oven and loosen cake from rim, but do not remove rim until cool.
Topping
1 tablespoon brown sugar, packed
1 1/2 teaspoons margarine
1 1/2 tablespoons water
1/2 cup pecan halves
2 tablespoons caramel ice cream
In saucepan, melt brown sugar and margarine; add water and bring to boil. Add nuts and cook 2
minutes, stirring constantly. Spread nuts on wax paper and let cool. Before serving, spread caramel
topping over cake and sprinkle on the caramelized nuts.
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