Caramel Pecan Cheesecake

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

• 3/4 cup flour
• 2 tablespoons sugar
• 1 egg, lightly beaten
• 4 tablespoons butter, softened
• 1/2 teaspoon vanilla
• 24 ounces cream cheese
• 3/4 cup dark brown sugar
• 1/3 cup dark corn syrup
• 3 tablespoons cornstarch
• 3 large eggs
• 1 egg yolk
• 2 teaspoons vanilla
• 2 teaspoons butter flavoring
• 2/3 cup pecans, coarsely chopped
• 2 tablespoons butter
• 1/3 cup dark brown sugar
• 1 1/4 teaspoons cream of tartar
• 2 tablespoons milk
• 1/2 teaspoon vanilla
• 3/4 cup powdered sugar
• 1/3 cup pecans, coarsely chopped

Recipe

• 1 homemade cookie crust (first five ingredients): combine flour and sugar.
• 2 add egg, then butter and vanilla. mix well.
• 3 with generously greased fingers, press dough evenly into bottom on greased 9 inches cheesecake pan.
• 4 bake 12-15 min or until lightly browned. set aside.
• 5 have all ingred at room temp and preheat oven to 350.
• 6 caramel pecan filling (next 9 ingredients): in large bowl, beat cream cheese, sugar, cornstarch and corn syrup with an electric mixer until smooth.
• 7 add eggs and yolk one at a time, beating well after each addition.
• 8 stir in vanilla and butter flavoring. stir in chopped pecans.
• 9 pour filling onto crust. bake at 350 for 15 minute
• 10 reduce heat to 200 and bake 2 hrs or until center no longer looks shiny or wet. remove from oven and run knife around inside edge of pan.
• 11 turn oven off and return cake to over for additional 2 hours chill overnight.
• 12 caramel pecan frosting (last 7 ingredients): in small saucepan, melt butter.
• 13 stir in brown sugar, cream of tartar and milk.
• 14 bring to a boil. turn off heat and cool to lukewarm.
• 15 stir in vanilla, powdered sugar and pecans. beat with electric mixer until creamy. it will thicken until after it is on the cake.
• 16 spread warm frosting on cake, creating a design by drawing swirls with bottom of a spoon. keep chilled.