2 - 8 oz cream cheese, softened 1/2 c sugar 1/2 tsp vanilla 2 eggs 1 9-inch graham cracker crust 20 caramels 2 T milk 1/2 c chopped pecans
Mix cream cheese, sugar and vanilla in mixer until well blended. Add eggs; mix until well blended. Melt caramels w/milk on low. Stir in pecans. Pour caramel mixture into crust. Top with cream cheese batter. Bake at 350º for 40 min or until center is almost set. Cool, refrigerate 3 hours or overnight.
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