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Prep Time: 45 Minutes Cook Time: 35 Minutes |
Ready In: 80 Minutes Servings: 16 |
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Fun and delicious! Ingredients:
2 cups graham cracker crumbs |
1 teaspoon sugar |
3/4 cup butter, melted |
3 (8 ounce) packages cream cheese, softened |
2 eggs |
2 tablespoons flour |
2 teaspoons vanilla |
1 cup sugar |
1 egg yolk |
1/4 cup milk |
1 1/2 cups fudge sauce |
1/3 cup caramel sauce |
1/2 cup pecans, chopped |
Directions:
1. Crust:.
2. Combine graham cracker crumbs, butter and sugar in a medium bowl and mix well.
3. Press mixture onto the bottom and sides of a 9 -inch springform pan.
4. Pour 1 1/2 cup fudge sauce into bottom of pan (heat the fudge sauce just a bit so that it is easy to pour, not hard clumps).
5. Set pan aside.
6. Filling:.
7. In a large bowl, mix cream cheese, sugar, flour and vanilla until creamed.
8. Add eggs and egg yolk all at once and mix until combined - gradually stir in milk and mix well.
9. Pie:.
10. Pour filling into graham cracker crust.
11. Place springform pan onto a cookie sheet and bake at 375 degrees F for 35-40 minutes.
12. Cool pan on a cake rack for about 15 minutes.
13. Loosen the crust from sides of pan and cool for about 40 additional minutes.
14. Warm the caramel sauce and pour onto top of cheesecake, spreading a fine, thin layer.
15. sprinkle pecans on top of caramel sauce/cheesecake top.
16. Refrigerate for 6 hours or overnight before serving.
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