Mom's Pecan Praline Cheesecake

Makes 12 servings

Sharon Lampkin

ingredients

1 1/2 cups crushed gingersnaps (about 24 cookies)
1/2 cup butter or margarine, melted and divided
3 (8-ounce) packages cream cheese, softened
1 cup sugar
6 tablespoons all-purpose flour, divided
3 large eggs
1 teaspoon vanilla extract
1/4 teaspoon salt
1/4 cup firmly packed light brown sugar
1/2 cup chopped pecans, toasted
Carmel Topping:
Note: Commercial caramel ice-cream topping may be substituted for caramel topping.
15 Caramels, unwrapped
2 tablespoons heavy whipping cream

1
Stir together gingersnaps and 1/4 cup melted butter; press mixture into bottom of a 9-inch springform pan.
2
Beat cream cheese, sugar, and 2 tablespoons flour at medium speed with an electric mixer 2 minutes.
3
Add eggs, vanilla, and salt; beat 3 minutes.
4
Pour batter into prepared crust. Set aside.
5
Stir together brown sugar, pecans, remaining 1/4 cup flour, and remaining 1/4 cup melted butter until crumbly.
6
Sprinkle around edge of cream cheese mixture.
7
Bake at 300° for 1 hour and 10 minutes or until center is firm. Turn off oven. Leave cheesecake in oven 30 minutes.
8
Remove cheesecake from oven; cool in pan on a wire rack 30 minutes.
9
Cover and chill 8 hours.
10
Drizzle caramel topping on edge of chilled cheesecake, decorated as desired.
11
To make caramel topping, place caramels and whipping cream in 1-cup microwave-safe bowl. Microwave at High for 30 seconds to 1 minute, stirring halfway through cooking time, until melted.