Tasty Tuesday - Feeling Festive & Caramel Pecan Cheesecake

Feeling Festive

You take a simple black dress, add some festive red tights and what do you have? An outfit appropriate for a Christmas party! =)  Saturday evening was our church Christmas banquet and this is what I wore.  

Dress ($20) & Tights ($5): Target

Cardigan (Borrowed from my Sis) & Clutch ($6.95): Maurices

Steve Madden Booties: 6pm.com (Gift)

Necklace: Poshlocket won from Casual Chic Kiki

Bracelets: Assortment from Target & Bealls

Rings: My Sister's

I didn't have time to get pictures on Saturday, so I wore the same thing to work on Monday. (Am I the only one who does that?!?  If I don't blog about it, it totally doesn't count. Haha)  Before actually going into work, I ditched the clutch and shed some of the blingin' jewelry, so that I didn't look too dressed up for a plain ole Monday. =)

Now, I'd like to see what YOU, my non-blogging friends like to wear to feel festive! If you have a picture of yourself in some festive attire, please share it on my facebook page. I can't wait to see how many festive looks we can get! =)

Caramel Pecan Cheesecake

I didn't just bring my festive red tights to the Christmas banquet... I also brought this amazing caramel pecan cheesecake that the Hubs made. Yes, I pretty much married a genius in the kitchen.  Here's what you'll need to experience a little bit of heaven on earth. =)

Crust:

1-3/4 cups HONEY MAID Graham Cracker Crumbs

1/3 cup  margarine or butter, melted

1 (14 oz.) pkg. caramels

1 (6 oz.) can evaporated milk

1 c. chopped pecans, toasted

Filling:

1-1/4 cups sugar, divided

3 pkg.  (8 oz. each) PHILADELPHIA Cream Cheese, softened

1 cup BREAKSTONE'S or KNUDSEN Sour Cream

2 tsp.  vanilla

3 eggs

PREHEAT oven to 350°F if using a silver 8- or 9-inch springform pan (or to 325°F if using a dark nonstick 8- or 9-inch springform pan). Mix graham cracker crumbs, margarine and 1/4 cup of the sugar. Press firmly onto bottom and 2-1/2 inches up side of pan; Unwrap caramels; combine caramels and milk in a heavy saucepan; cook over low heat until melted, stirring often. Pour over graham cracker crust, but reserve 1/2 cup of the caramel mixture for the topping.; sprinkle toasted pecans evenly over caramel layer (saving some for the topping), and set aside.

BEAT cream cheese and the remaining 1 cup sugar in large bowl with electric mixer on medium speed until well blended. Add sour cream and vanilla; mix well. Add eggs, one at a time, beating on low speed after each addition just until blended. Pour into crust.

BAKE 1 hour to 1 hour 10 min. or until center is almost set. Turn oven off. Open oven door slightly. Let cheesecake set in oven 1 hour. Remove cheesecake from oven; cool completely. Refrigerate at least 4 hours or overnight.

TOP with reserved caramel mixture just before serving. Loosen cheesecake from rim of pan; remove rim. Store leftover cheesecake in refrigerator.  

And . . . enjoy! =)

I'm linking up today with Monday Mingle!