Caramel Pecan Cheesecake

Recipe credit goes to: Kim Souder (Pat Shrout)

Here's what you need:

• 2 - 8 oz. blocks of cream cheese, softened
• 1/2 cup sugar
• 2 eggs, beaten
• 1/2 tsp. vanilla
• 20 Kraft caramels
• 2 Tbsp. milk
• 1/2 cup pecans, chopped
• 1 graham cracker crust

In a medium mixing bowl, combine softened cream cheese, sugar, eggs and vanilla and beat until smooth and creamy. Set aside. 

In a small saucepan, add the caramels and the milk and cook over low heat, stirring constantly until smooth and creamy. Add the pecans and give them a good stir to coat. 

Pour the caramel mixture into the bottom of the graham cracker crust and smooth to edges in an even layer. Now pour the cheesecake batter over the caramel. 

Bake in a 350 degree preheated oven for 40 minutes. Cool slightly and then cover and refrigerate for 3 hours or overnight until chilled. 

Serve with a dollop of whipped topping or a drizzle of caramel. Enjoy!