Wednesday, September 17, 2008


Did you know that cheesecake is my all time favorite dessert? I just love cheesecake! I don't have a favorite flavor...yet. I can tell you that I haven't ever met a cheesecake that I haven't liked...LOL! I even love the no-bake cheesecakes. In fact I found one that I'm going to try this weekend. I am passing along the recipe to you in case you would like to join me in making this over the weekend.

Pecan Caramel CheeseCake
By Sandra Lee, author of Semi-Homemade Desserts

Pecan pie or cheesecake? Try a bite of both with this no-bake New York-style cheesecake smothered in caramelized pecans. The inspired combination of creamy cheesecake, gooey caramel, and crunchy pecans is a two-in-one treat, perfect for parties, special dinners or starting a new Thanksgiving tradition. Be generous with the caramel -- and don't be afraid to let it drip down the sides. It just looks more homemade.

Serves 12 to 16
Prep time: 10 minutes
Chilling time: 5 hours

2 boxes (11.1 ounces each) real cheesecake dessert mix, Jell-O No Bake®

3/4 cup butter, melted
1/4 cup granulated sugar
2 tablespoons water
2 1/2 cups cold whole milk
1 cup butterscotch caramel sauce, Mrs. Richardson's ®
1 cup pecans, toasted, chopped
1/2 cup golden brown sugar, packed

Line bottom of 9-inch-diameter springform pan with parchment or wax paper.

Mix 2 packages of crust, melted butter, sugar, and water in large bowl until well blended. Reserve 1 cup of crumb mixture for topping.

Press remaining crumb mixture onto bottom of prepared pan (not up sides).

Combine 2 packages of cheesecake filling and cold milk in another large bowl. Beat for 3 minutes, or until smooth and thick.

Fold 1/2 cup of caramel sauce into cheesecake mixture.

Pour mixture into crust-lined springform pan.

Mix reserved crumb mixture with 1/4 cup of caramel sauce, pecans, and brown sugar. Sprinkle atop cheesecake.

Refrigerate cake at least 5 hours, or until set.

Run warm knife around pan sides to loosen cake; remove pan sides. Transfer cake to serving platter and drizzle with remaining 1/4 cup of caramel sauce.

Bon Appetit!


Anonymous said...

Thanks so much for stopping by my blog!

I just browsed down through yours and loved what I saw!

Wow that looks and sounds just wonderful - it making me want to skip lunch and go right to dessert!

Shannon said...

Hi Darlene! I have made the Harvest Spiced Pecans and they are yummy. However, I'd have to agree with you in that I haven't found a recipe yet that tastes like the ones I've bought from vendors- I'm still looking for a cinnamon cashew recipe that compares ( :

Thanks for stopping by, too. I'll be bookmarking your site- love some of the recipes and decor ideas ( :


Rhoda @ Southern Hospitality said...

Now you're talking! I love cheesecake too & I'm with you, most any flavor will do. That looks delish. I'm trying to not make a lot of things at home right now. We don't need the calories, but yum!

Diane@A Picture is Worth.... said...

Hi Darlene,
Your cheesecake looks wonderful.

I think this may be my first time on your blog...I really love the picture in your header.

Inspired Kara said...

Holy Molasses!! yum yum yum

Blissfully Enamored said...

this cheesecake sounds delish!! i just posted a cheesecake recipe to my's SUPER easy and so good!! you should check it out! :) have a perfect day!

The Family

The Family