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Caramel Pecan Cheesecake

2 Packages (8 Oz. each) Cream Cheese, softened
1/2 Cup Sugar
1/2 teas. Watkins Vanilla, Original Double-Strength
2 Eggs
20 Caramels
2 Tbsp. Milk
1/2 Cup Chopped Pecans
1 Graham Cracker Crumb Crust, 9"

Mix cream cheese, sugar, and Watkins Vanilla with electric mixer until well blended. Add eggs, mix until blended. Melt caramels with milk on low heat, stirring frequently until smooth. Stir in pecans. Pour caramel mixture into crust. Top with cream cheese batter. Bake at 350 degrees F for 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight.

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