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1 1/4 cup graham cracker crumbs 1/4 cup firmly packed brown AS 1/3 cup butter, melted (start with 1/4 cup and add if necessary) 14 oz. SF caramels (save 10 for topping) or 1.5 recipes of my LC caramels. (Save 1/3 for topping.) 1/2 cup plus 3 tablespoons heavy cream 1 cup chopped pecans 3 (8-oz.) packages cream cheese, softened 14-oz. of my SF condensed milk 3 eggs 1 tsp. vanilla extract Pecan halves or pieces Preheat oven to 300 degrees. Combine crumbs, sugar and butter; press firmly on bottom of 9-inch spring-form pan. Reserve 10 caramels. In heavy saucepan, combine remaining caramels and 1/2 cup half-and-half. Over medium-low heat, cook and stir until melted and smooth. Stir in chopped pecans. Spread over prepared crust. Bake 15 minutes. Meanwhile, in large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs, and vanilla; mix well. Pour into prepared pan. Bake 1 hour or until set (center will be slightly soft). Cool. In small saucepan, over low heat, cook and stir reserved caramels with remaining 3 tablespoons half-and-half until melted and smooth. Immediately spread over cake. Garnish with pecan halves. Chill thoroughly. Refrigerate leftovers. 12 servings. |
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