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Caramel-Topped Pecan Cheesecake

Kraft Memeber Recipe
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Makes: 8 servings Total Time: 5 hr 25 min
Category: Desserts Sub Category: Cheesecakes

what you need
  • 9 honey grahams, finely crushed
  • 1/4 cup sugar
  • 1/3 cup butter, melted
  • 1 cup pecan halves, divided
  • 2 pkgs. (8 oz. each) cream cheese, softened
  • 1/2 cup firmly packed light brown sugar
  • 1 tsp. vanilla
  • 2 eggs
  • 1/4 cup Kraft Caramel Topping
make it
PREHEAT oven to 350°F. Mix graham crumbs, sugar and butter. Press firmly onto bottom and up side of 9-inch pie plate. set aside.

SPREAD 1/2 cup or the pecans into shallow baking pan. Bake 8-10 minutes or until lightly toasted, stirring occasionally, cool slightly. Finely chop pecans: sprinkle evenly onto bottom of crust. Set aside

REDUCE oven temperature to 325°F. Beat cream cheese, brown sugar and vanilla in small bowl with electric mixer on medium speed until well blended. Add in eggs: mix just until blended. Pour over pecans in crust. Arrange remaining pecans around edge of pie.

BAKE 40 to 45 minutes or until center is almost set. Cool on wire rack, Refrigerate at least 4 hours. Drizzle with caramel topping just before serving.
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