The surprise is inside this luscious cheesecake… bursting with the flavours of caramel and pecans resting atop a graham crust.
Prep Time: 15 minutes plus baking and chilling time
Preheat To: 325ºF (160ºC)
Serving: 8-10 portions
1 1/2 cups (375 mL) graham crumbs
1/2 cup (125 mL) butter, melted
1/2 cup (125 mL) caramel or butterscotch flavoured topping sauce
1 cup (250 mL) chopped pecans
3 pkgs (250 g each) regular or light cream cheese, softened
1 can (300 mL) Regular or Low Fat Eagle Brand® sweetened condensed milk
1 tsp (5 mL) vanilla extract
1. Combine crumbs with butter. Press onto bottom and halfway up sides of 9" (23 cm) springform pan. Pour caramel sauce over crust and top with pecans.
2. Beat cream cheese until fluffy. Gradually beat in Eagle Brand, eggs and vanilla; pour over crust.
3. Bake in preheated 325ºF (160ºC) oven 45-50 minutes or until centre slightly jiggles when pan is lightly shaken. Cool and chill 4 hours or overnight. Garnish as desired.