Average Rating: 4.9375TOTAL TIME: Prep: 30 min. Bake: 1-1/4 hours + chilling
YIELD: 12 servings.Ingredients
- 2 cups crushed shortbread cookies
- 3 tablespoons butter, melted
- 1/4 cup plus 2 tablespoons all-purpose flour, divided
- 1 jar (12-1/4 ounces) caramel ice cream topping
- 1 cup chopped pecans, divided
- 5 packages (8 ounces each) cream cheese, softened
- 1-3/4 cups sugar
- 1-1/2 teaspoons vanilla extract
- 4 large eggs, room temperature, lightly beaten
- 2 large egg yolks, room temperature, lightly beaten
- 1/3 cup heavy whipping cream
SOUR CREAM TOPPING:- 2 cups sour cream
- 1/3 cup sugar
Instructions
- 1. Preheat oven to 350°. Combine cookie crumbs and butter; press onto the bottom and 1 in. up the sides of a greased 10-in. springform pan. Bake until set, 8-10 minutes. Cool on a wire rack. Reduce oven setting to 325°.
- 2. Meanwhile, stir 1/4 cup flour into caramel topping. Reserve 1/3 cup caramel mixture and 2 tablespoons pecans. Drizzle remaining caramel mixture over crust; sprinkle with remaining pecans.
- 3. In another bowl, beat cream cheese, sugar, vanilla and remaining flour until smooth. Beat in eggs and yolks just until combined. Stir in cream. Pour into crust; place springform pan on a rimmed baking sheet. Bake until center is almost set, 65-70 minutes.
- 4. For topping, combine sour cream and sugar; carefully spread over warm filling. Bake until topping is set, 10-12 minutes longer. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.
- 5. Chill for 8 hours or overnight, covering when completely cooled. Remove sides of pan. Just before serving, drizzle with reserved caramel mixture; sprinkle with reserved pecans. Refrigerate leftovers.
Nutrition Facts
1 slice: 858 calories, 58g fat (31g saturated fat), 255mg cholesterol, 510mg sodium, 72g carbohydrate (37g sugars, 2g fiber), 14g protein.
