Carmel swirl cheese cake

Name: Carmel swirl cheese cake
Yield: 16 servings
Cuisine: American
Ingredients: 3/4 cup Grape nuts, crushed; 1 cup pecans, crushed; 3/4 cup teething biscuts, crushed; 1/3 cup sugar; 1/3 cup melted butter; 30 individualy wrapped carmels; 3 tbsp milk; 3/4 cup chopped pecans; 16 oz cream cheese; 16 oz nechefelle cheese; 3/4 cup sugar; 1 tsp vanilla extract; 3 whole eggs; 2 egg yolks; 5 oz sweetend condensed milk

kwn.ytr @cook_3522611

very rich, cut small pieces

kwn.ytr @cook_3522611

very rich, cut small pieces

Saved

Ingredients

16 servings

3/4 cupGrape nuts, crushed
1 cuppecans, crushed
3/4 cupteething biscuts, crushed
1/3 cupsugar
1/3 cupmelted butter
30individualy wrapped carmels
3 tbspmilk
3/4 cupchopped pecans
16 ozcream cheese
16 oznechefelle cheese
3/4 cupsugar
1 tspvanilla extract
3whole eggs
2egg yolks
5 ozsweetend condensed milk

Saved

Steps

1

Preheat oven to 400°
2

in a bowl combine first five ingredients, then press into 10 inch spring form pan. Bake for 7-10 minutes,remove from oven and set aside.
3

Turn oven down to 325°
4

In a stand mixer combine cream cheese,nechefelle,and 3/4 cup sugar and mix on medium speed until smooth, stopping to scrape bowl twice.
5

In another bowl whisk eggs, yolks, vanilla,condensed milk, ans sou cream.
6

Turn mixxer down to low and drizzle egg mixture into cheese mixture, mix until smooth. Pour into crust.
7

In a small sauce pan over low heat combine milk and unwrapped Carmel,stirring often until smooth, stir in pecans and drizzle Carmel mixture in to cheese cake in willing fasson
8

Bake for 50 minutes, do not open oven, turn off oven and let cheese cake sit in oven for another hour.