Adapted from
Cheesecakes and More
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Crust:
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1 1/2 cups
All Bran Cereal, crushed fine
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1/4 cup
pecans, chopped
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2 tbsps
granulated sugar
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1/4 cup
margarine, softened
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Filling:
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32 ozs
fat-free cream cheese, softened
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1 cup
light brown sugar, packed
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4 ozs
light sour cream
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2 tbsps
unbleached flour
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1 tsp
pure vanilla extract
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3 whole
eggs
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11 ozs
caramel candy, unwrapped
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1/4 cup
pecans, chopped
Preheat oven to 350. Prepare a 9"x13" pan with cooking spray; set aside. To prepare crust, combine cereal, 1/4 cup pecans, granulated sugar, and margarine until crumbly. Press onto bottom of prepared pan. Bake for ten minutes. Cool. Meanwhile, to prepare filling, combine cream cheese, sour cream, brown sugar, flour, and vanilla extract. Mix until smooth. In a liquid measure combine, one tablespoon of water and half the caramel candy. Melt in microwave until smooth. Add to cream cheese mixture. Mix well. Spread evenly over baked crust. Bake for 40 minutes, or until center is almost set. Sprinkle remaining pecans evenly over top. Chill several hours. With remaining caramel candy and another tablespoon water, melt in microwave until smooth. Pour evenly over chilled cheesecake.