Butter Pecan Cheesecake

Ingredients

Crust

• 4 tablespoons butter
• 16 pecan shortbread cookies (2 inch), finely crushed (about 2 cups)

Candied Pecans

• 2 tablespoons butter
• 3 tablespoons brown sugar
• 1/4 teaspoon salt
• 1 package (6 ounce) pecan halves

Filling

• 4 packages cream cheese, softened
• 1 teaspoon vanilla
• 1 cup brown sugar
• 4 eggs

Caramel Sauce

• 10 caramels
• 3 tablespoons half & half

Steps

1. Crust: Melt 4 tablespoons butter in skillet on medium heat. Cook 2 minutes until brown in color, stirring constantly.
2. Mix with cookie crumbs. Press into bottom of 9 inch springform pan. Bake 10 minutes at 325°.
3. Pecans: Melt 2 tablespoons butter in same skillet. Add 3 tablespoons brown sugar and 1/4 teaspoon salt. Cook until dissolved.
4. Stir in nuts. Cook 5 minutes, stirring constantly. Spread on parchment and cool.
5. Filling: Beat cream cheese, vanilla, brown sugar. Add eggs 1 at a time on low speed until blended.
6. Pour half of batter on crust. Chop nuts and sprinkle over batter (reserve a few nuts for top).
7. Cover with remaining batter. Bake 55 minutes (at 325°).
8. Refrigerate 4 hours.
9. Microwave caramels and half & half on high 1-2 minutes.
10. Drizzle edge of cheesecake with caramel sauce. Put nuts in center of cheesecake.

Notes

Ingredient card totals: 6 TBSP butter (= 4 crust + 2 pecans); 1 cup brown sugar + 3 TBSP (filling + pecans).

Oven 325° for both crust and cheesecake.

Part of the card is cut off or missing: Rosie_Lee.5.jpg: the final line (“center of Cheesecake”) sits at the very bottom edge and is slightly cut but readable.

Photo: stock photo found online.

Rosie Lee’s original recipe cards

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