- Prep time 45 minutes
- Total time 6 hours
- Portion size 10 servings
- Credits : Canadian Living Magazine
Ingredients
Homemade Caramel:
Graham Crust:
Cream Cheese Filling:
Method
Homemade Caramel In small saucepan, bring sugar and 1/3 cup water to boil. Reduce heat to medium and cook until mixture turns amber in colour. Remove from heat and carefully pour in cream, whisking constantly, until mixture becomes thick, smooth creamy caramel. Set aside.
Graham Crust Preheat oven to 350°F. In bowl, stir together graham crumbs, sugar and butter until combined. Press into bottom of 9-inch springform pan. Bake for 10 minutes; let cool.
Cream Cheese Filling In large bowl, using electric mixer on medium-high speed, beat cream cheese with condensed milk, lemon juice and vanilla until smooth.
Assembly Scrape Cream Cheese Filling into springform pan over cooled Graham Crust. Pour half of the reserved Homemade Caramel over Cream Cheese Filling. Using knife, swirl caramel into filling to create marbled effect. Refrigerate for 1 hour.
In bowl, stir pecans into remaining Homemade Caramel. Pour over cake. Refrigerate for at least 4 hours, or up to overnight, before serving.
Nutritional facts PER EACH OF 10 SERVINGS about
- Iron 0.7 mg
- Fibre 1 g
- Sodium 390 mg
- Sugars 51 g
- Protein 6 g
- Calories 645
- Total fat 41 g
- Cholesterol 115 mg
- Saturated fat 23 g
- Total carbohydrate 60 g
