2 (8 oz.) pkg. cream cheese, softened
1/2 c. sugar
1/2 tsp. vanilla
2 Tbsp. milk
1/2 c. chopped pecans
1 graham cracker crust
Mix cheese, sugar and vanilla with electric beater until
blended. Add eggs and mix well.
Melt caramels with the 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 for 40 minutes or until
center is set. Cool. Refrigerate 3 hours or overnight. Yields 8
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