Lisa's Southern Kitchen

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Instructions:

• 1 1/4 cup Graham Cracker Crumbs

• 1/4 cup Pecans, chopped

• 1 jar of Caramel Ice Cream Topping

Cream Cheese Filling:

• 2 tbsp All-Purpose Flour

• 6 package Cream Cheese, softened

• 1/2 cup Heavy Whipping Cream

• 1 2/4 cup Sugar

• 1 tsp. Vanilla Extract

• 4 Eggs, at room temperature, beaten

• 2 Egg Yolks, at room temperature, beaten.

Instructions:

Preheat oven to 350 degrees and greased a spring form pan with cooking spray.

In a bowl, mix graham cracker crumbs and butter.

Press the graham cracker crumbs in the bottom of the pan evenly.

Bake for 10 minutes and let it cool for 15 minutes.

In a bowl, add in the cream cheese, sugar and vanilla extract, stir well. Add in the eggs one at time and add in the egg yolks one at time.

Pour the cream cheese filling into the pan on top of graham cracker crust.

Bake for 55 minutes until cream cheese filling set. Take it out of the oven and let it cool for 10 minutes.

Top the cheesecake with pecans evenly and drizzle caramel on top.

Notes:

• Store the cheesecake in the fridge and it will last up to 4 days.

• Store the cheesecake in the freezer for up to 3 months.