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Caramel Cheesecake

Caramel Cheesecake

What You Need
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1 serving
Original recipe yields 1 serving
1.5 cups nilla wafers
1 cups pecans
0.25 cups butter
32 ounces cream cheese
1 cups sugar
1 cups breakstone
3 tablespoons flour
1 tablespoons vanilla
4 units eggs
0.25 cups caramel topping
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Let's Make It
1
1) Preheat oven to 325 degrees F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan to form handles. Mix wafer crumbs, 1/2 cup of the pecans and butter. Press firmly onto bottom of prepared pan. Refrigerate until needed.
2
2) Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add sour cream, flour and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust.
3
3) Bake 45 minutes or until center is almost set. Refrigerate 4 hours or overnight. Lift out of pan onto cutting board, using foil handles. Drizzle with caramel topping and remaining 1/2 cup pecans. Cut into 32 bars. Store leftover bars in refrigerator.
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