Caramel Cheesecake In A Pecan Crust

For the rsc cooking contest. when i saw the list of ingredients and focused on dessert it became pretty obvious to me that i'd be making a cheesecake. This one's delicious! I watched the amount of sugar i added and the caramels contributed the rest. I decided to use just pecans in the crust - no cookies, and i'm really pleased with the result. Creamy, not too dense, with a pleasant nutty crunch. I think you're all going to enjoy this.

Steps

Preheat oven to 350 degrees f.

To make crust: combine all crust ingredients in a small bowl and toss to distribute butter.

Press on bottom and sides of a 9 inch springform pan , line outside of pan with foil and bake for 12 minutes.

Remove but maintain oven temperature.

For filling: beat ricotta , whipping cream and cream cheese in mixer until well combined.

Beat in vanilla extract , sugar and flour.

At lowest setting , beat in eggs , one at a time.

Stir in caramel candies and pour into springform pan.

Bake for 45 minutes.

Turn off oven and leave in for 1 more hour.

Refrigerate overnight before serving.

If you want it to be even more decadent , serve with caramel sauce and whipped cream.

Ingredients

butter, pecans, sugar, flour, salt, ricotta cheese, cream cheese, whipping cream, vanilla extract, eggs, caramel candies, caramel sauce, whipped cream