Pecan Caramel CheeseCake
By Sandra Lee, author of Semi-Homemade Desserts Author Sandra Lee is an internationally acclaimed author and lifestyle expert with a devoted following in the United States, United Kingdom, Germany, Australia, Asia, and South Africa. Her signature Semi-Homemade approach to cooking, home decorating, gardening, entertaining, beauty, food, and fashion offers savvy shortcuts and down-to-earth secrets for creating a beautiful, affordable lifestyle. Her first book Semi-Homemade Cooking was a New York Times national best-seller. Sandra has shared her time-saving tips, tricks, and recipes on NBC's Today, Entertainment Tonight, CNN, ABC's The View, and on local news programs around the country. A regular lifestyle contributor to Parade, Sandra has also been featured in such publications as W Magazine, Newsweek, Woman's Day, Redbook, and Readers Digest. She is currently in development for a Semi-Homemade television series. She lives in Los Angeles.
Pecan pie or cheesecake? Try a bite of both with this no-bake New York-style cheesecake smothered in caramelized pecans. The inspired combination of creamy cheesecake, gooey caramel, and crunchy pecans is a two-in-one treat, perfect for parties, special dinners or starting a new Thanksgiving tradition. Be generous with the caramel -- and don't be afraid to let it drip down the sides. It just looks more homemade.
Serves 12 to 16
Prep time: 10 minutes
Chilling time: 5 hours
2 boxes (11.1 ounces each) real cheesecake dessert mix, Jell-O No Bake®
3/4 cup butter, melted
1/4 cup granulated sugar
2 tablespoons water
2 1/2 cups cold whole milk
1 cup butterscotch caramel sauce, Mrs. Richardson's ®
1 cup pecans, toasted, chopped
1/2 cup golden brown sugar, packed
Line bottom of 9-inch-diameter springform pan with parchment or wax paper.
Mix 2 packages of crust, melted butter, sugar, and water in large bowl until well blended. Reserve 1 cup of crumb mixture for topping.
Press remaining crumb mixture onto bottom of prepared pan (not up sides).
Combine 2 packages of cheesecake filling and cold milk in another large bowl. Beat for 3 minutes, or until smooth and thick.
Fold 1/2 cup of caramel sauce into cheesecake mixture.
Pour mixture into crust-lined springform pan.
Mix reserved crumb mixture with 1/4 cup of caramel sauce, pecans, and brown sugar. Sprinkle atop cheesecake.
Refrigerate cake at least 5 hours, or until set.
Run warm knife around pan sides to loosen cake; remove pan sides. Transfer cake to serving platter and drizzle with remaining 1/4 cup of caramel sauce.