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1-Dish Caramel Pecan Cheesecake
Cheesecake and caramel....yumm!
50 to 55 minutes
1-1/2 cups all-purpose flour
2 (4-1/2 tsp.) envelopes Fleischmann's® RapidRise Yeast
1/4 cup sugar
1/2 teaspoon salt
1/4 cup butter, melted
2/3 cup very warm milk (120° to 130°F)
1 package (8 ounces) cream cheese, softened
1/2 cup sugar
1 tablespoon Argo® Corn Starch
1/2 teaspoon almond extract
1 package (11 ounces or 1-1/2 cups) caramel bits
1/2 cup sweetened condensed milk
1/4 cup cream
1 cup chopped pecans
Mix batter ingredients in pre-sprayed 9-1/2-inch deep dish pie plate. Beat all cheesecake ingredients together in bowl with electric mixer until smooth. Combine caramel bits, sweetened condensed milk and cream in a small bowl.
Top batter with cheesecake topping and pour caramel mixture over top. Sprinkle with pecans.
Bake by placing in a COLD oven; set temperature to 350°F. Bake for 50 to 55 minutes or until cheesecake is firm.
Recipe Note: If desired, batter may be mixed in a separate bowl. Proceed as directed above.