Caramel Pecan Cheesecake

Cheesecake is one of my all time favorite desserts!  This recipe is delicious and easily made gluten-free!

Enjoy!
Kirsten

CARAMEL PECAN CHEESECAKE

1 cup gluten-free graham cracker crumbs
3 tablespoons sugar
3 tablespoons butter, melted
5 packages (8 oz. each) cream cheese, softened
1 cup sugar
3 tablespoons gluten-free flour blend of your choice
1 tablespoon vanilla
1 cup sour cream
4 eggs
12 Kraft caramels
32 pecan halves

1)  Mix crumbs, 3 tbsp. sugar and butter; press firmly onto bottom of 9 inch spring form pan.

2)  Bake at 325F for 10 minutes.

3)  Beat cream cheese, 1 cup sugar, flour and vanilla until well blended.  Add sour cream; mix well.

4)  Add eggs, one at a time, mixing on low speed after each addition just until blended.  Pour over crust.

5)  Bake at 325F for 1 hour and 5 minutes or until center is almost set.  Loosen cake from rim of pan; cool before removing rim of pan.  Refrigerate 4 hours or overnight.

6)  Place caramels and 1 tablespoon water in microwavable bowl.  Microwave on high 1 minute or until caramels are completely melted when stirred.

7)  Drizzle caramel over cheesecake and place pecan halves on top.

NOTES:

~This looks beautiful if you toss the pecan halves in just a bit of oil first and then in sugar.