Pecan Caramel Cheesecake

From: Semi-Homemade Desserts by Sandra Lee

Cookbook Heaven at Recipelink.com

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.

Makes 12 to 16 servings

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

1. Line bottom of 9-inch-diameter springform pan with parchment or wax paper.

2. 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).

3. 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.

4. 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.

5. 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. Serve cold.