Caramel Cheesecake


2 [8 3/4-ounce / 250-g each] packages light or regular cream cheese.

1/2 cup brown sugar.

1/2 teaspoon vanilla.

2 eggs.

1/3 cup caramel-flavored topping sauce.

Toasted chopped pecans.

1 9-inch ready made crust/base.


Mix together cream cheese, brown sugar and vanilla with an electric mixer, until smooth.

Add eggs, one at a time; mix on low speed until just blended.

Pour into pie shell.
Combine caramel-flavored topping sauce and toasted chopped pecans.

Drop small spoonfuls of mixture into a random pattern, over cheesecake.

Gently swirl caramel, using the tip of a knife.

Bake into a preheated 350°F [180°C] oven for 30 to 35 minutes, until center is almost set.


Refrigerate for at least 3 hours or overnight.

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