Caramel Pecan Crunch Cheesecake

Ingredients

• 0.3 cup firmly brown sugar dark packed
• 1 cup firmly brown sugar dark packed
• 0.3 cup butter melted
• 32 ounce cream cheese softened
• 4 large eggs 
• 1 cup graham cracker crumbs 
• 0.8 cup granulated sugar 
• 0.3 cup pecans toasted chopped
• 0.8 cup pecans toasted chopped
• 2 teaspoons vanilla extract 

Equipment

• frying pan
• oven
• knife
• wire rack
• hand mixer
• springform pan

Directions

1. Combine graham cracker crumbs, 3/4 cup pecans, and butter. Press into bottom of a 10-inch springform pan.
2. Beat cream cheese at medium speed with an electric mixer until smooth.
3. Add sugars, beating until blended.
4. Add eggs, 1 at a time, beating well after each addition.
5. Add vanilla, beating just until blended.
6. Pour mixture into prepared pan.
7. Bake at 325 for 55 minutes or until almost set. Turn oven off, and partially open door; leave cheesecake in oven 1 hour.
8. Remove cheesecake from oven; cool in pan on a wire rack 30 minutes. Cover and chill 8 hours. Run a knife around edges of pan, and release sides.
9. Sprinkle cake with 1/4 cup brown sugar. Broil 5 1/2 inches from heat 2 to 4 minutes or until sugar begins to melt.
10. Sprinkle with 1/4 cup pecans. Store in refrigerator.