Ingredients:
- Crust
- 1 1/2 cups fine graham cracker crumbs
- 1/3 cup finely chopped pecans
- 5 tablespoons melted butter
- 1 tablespoon brown sugar
- Filling
- 3 packages (8 ounces each) cream cheese, softened
- 1 1/4 cups light or dark brown sugar, packed
- 4 large eggs
- 8 ounces sour cream
- 2 teaspoons vanilla extract
- Caramel Pecan Sauce
- 5 tablespoons butter
- 3/4 cup pecan halves
- 3/4 cup light brown sugar, packed
- 1 cup heavy cream
Preparation:
Heat oven to 450°.
Beat cream cheese until smooth and fluffy; beat in brown sugar until light and well blended. Slowly beat in the eggs, then the sour cream and vanilla. Beat just until well blended. Pour into the prepared crust. Place the foil-wrapped pan in a large, shallow roasting pan. Place in the oven and add about 1/2 inch of hot water.
Reduce heat to 325° and bake for 45 to 55 minutes, until the cheesecake is firm around edges but still slightly jiggly in the center. Turn oven off and leave the cheesecake in the oven for 30 minutes longer. Place the cheesecake on a rack to cool to room temperature. Remove the pan sides.
Prepare the sauce.
Heat the 5 tablespoons of butter and pecan halves in a saucepan over medium heat. Cook, stirring, until the butter is lightly browned and pecans are aromatic. Add the brown sugar to the butter and cook, stirring, until the sugar is dissolved. Stir in the cream until well blended and heat through. Serve with bread pudding, cheesecake, or pound cake.
Refrigerate leftover cheesecake and sauce. Warm the sauce slightly and thin as necessary with a little cream.
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