3 step caramel-pecan cheesecake vintage recipe

2 delightful & delicious caramel-pecan cheesecake recipes (1999)

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3 step caramel-pecan cheesecake (1999)

3-step caramel-pecan cheesecake recipe


2 packages (8 ounces) Philadelphia cream cheese
1/2 cup sugar
1/2 teaspoon vanilla
2 eggs
1 graham cracker crust (6 ounces or 9 inches)
20 caramels
2 tablespoons milk
1/2 cup chopped pecans


Mix cream cheese, sugar and vanilla with electric mixer until well-blended. Add eggs; mix until blended. Melt caramels with milk on low heat, stirring frequently until smooth. Stir in pecans.

Pour caramel mixture into crust. Top with cream cheese batter.

Bake at 350 F for 40 minutes, or until center is almost set. Cool. Refrigerate 3 hours or overnight.

Makes 8 servings

>> You might also like this: Caramel apple cheesecake recipe (1998)

Mr Peanut’s caramel pecan cheesecake recipe


18 squares (9 whole) graham crackers, finely-crushed
1/4 cup granulated sugar
1/3 cup margarine, melted
1 cup Planters Pecan halves
2 (8-ounce) packages cream cheese, softened
1/ 2 cup packed light brown sugar
teaspoons vanilla extract
2 eggs
1/4 cup prepared caramel topping


Mix graham crumbs, granulated sugar and margarine; press on bottom and side of a 9-inch pie plate.

Finely chop and toast 1/2 cup pecans; sprinkle evenly on the bottom of pie crust and set aside.

Blend cream cheese, brown sugar and vanilla with mixer until creamy. Blend in eggs until smooth; pour into prepared crust. Place remaining pecan halves in a circle around edge.

How to make jams and jellies (1912)

Bake at 325 degrees for 40 to 45 minutes. Cool on wire rack. Chill at least four hours.

Carefully drizzle caramel topping over cheesecake before serving.

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