Yield
Makes 12 servings

How to Make It

Step 1

Stir together gingersnaps and 1/4 cup melted butter; press mixture into bottom of a 9-inch springform pan.

Step 2

Beat cream cheese, sugar, and 2 tablespoons flour at medium speed with an electric mixer 2 minutes. Add eggs, vanilla, and salt; beat 3 minutes. Pour batter into prepared crust. Set aside.

Step 3

Stir together brown sugar, pecans, remaining 1/4 cup flour, and remaining 1/4 cup melted butter until crumbly. Sprinkle around edge of cream cheese mixture.

Step 4

Bake at 300° for 1 hour and 10 minutes or until center is firm. Turn off oven. Leave cheesecake in oven 30 minutes. Remove cheesecake from oven; cool in pan on a wire rack 30 minutes. Cover and chill 8 hours. Drizzle caramel topping on edge of chilled cheesecake, if desired.

Step 5

To make caramel topping, place caramels and whipping cream in 1-cup microwave-safe bowl. Microwave at High for 30 seconds to 1 minute, stirring halfway through cooking time, until melted.

Step 6

Note: Commercial caramel ice-cream topping may be substituted for caramel topping.

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