Caramel Cheesecake - cooking recipe

Ingredients

1 1/2 cups graham cracker crumbs
1/2 cup butter, melted
1/2 cup caramel, flavored topping sauce (or you can use butterscotch)
1 cup pecans, chopped
3 (250 g) packages cream cheese, softened (regular or light)
1 (300 ml) can eagle brand sweetened condensed milk (regular or low-fat)
3 eggs
1 teaspoon vanilla extract

Preparation

Combine crumbs with the butter. Press onto the bottom and halfway up sides of 9-inch springform pan. Pour caramel sauce over crust and top with pecans.
Beat cream cheese until fluffy. Gradually beat in Eagle Brand, eggs and vanilla; pour over crust.
Bake in preheated 325F oven 45-50 minutes or until center slightly jiggles when pan is lightly shaken. Cool and chill 4 hours or overnight.
With each piece served, drizzle lightly with caramel sauce and serve with a few chopped pecans on top.