24 ounces softened cream cheese
3/4 cup granulated sugar
2 tablespoons all−purpose flour
1 teaspoon vanilla extract
3 eggs
1/2 cup caramel topping
1/2 cup chopped pecans
1 tablespoon packed brown sugar
1 1/2 teaspoons butter or margarine
1 1/2 teaspoons water
1/2 cup pecan halves
2 tablespoons caramel topping
Crust
1 cup graham cracker crumbs
2 tablespoons granulated sugar
1/4 cup melted margarine
Combine crumbs, 2 tablespoons sugar and 1/4 cup butter or margarine and press into 9−inch
spring−form pan. Bake at 325 degrees F for 10 minutes.
Combine cream cheese, 3/4 cup sugar, flour and vanilla extract, mixing at medium speed until well
blended. Add eggs one at a time, mixing well after each addition. Reserve 1 cup
cream cheese batter; stir in 1/2 cup caramel topping. Spoon 1/2 of plain batter over crust. Cover with
caramel batter. Sprinkle 1/2 cup chopped pecans over caramel layer. Spread remaining plain batter
over pecans. Bake at 450 degrees F for 7 minutes.
Reduce temperature to 250 degrees F. Continue baking for 30 minutes. Loosen cake from rim of pan.
Cool before removing. Chill.
Melt brown sugar and butter or margarine in saucepan. Add water and bring to boil. Add pecan
halves. Cook 2 minutes, stirring constantly.
Spread on wax paper and cool. Brush top of cake with 2 tablespoons caramel topping and arrange
pecan halves over top before serving.
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