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Chocolate Caramel Crunch

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

what you need
  • Crust:
  • 1 cup crumbs, HONEY MAID Graham Cracker
  • 3 Tbsp. butter or margarine
  • 2 Tbsp. sugar
  • Cheesecake Batter:
  • 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
  • 1/2 cup sugar
  • 1 tsp. vanilla
  • 2 eggs
  • 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
  • Batter Flavorings:
  • 3 squares BAKER'S Premium White Baking Chocolate, melted and cooled slightly
  • Mix-Ins and Toppings:
  • 1/2 BAKER'S Semi-Sweet Baking Chocolate square, coarsely chopped, mixed into batter and 1/2 square BAKER'S Semi-Sweet Baking Chocolate, melted and drizzled on top
  • 1/4 cup pecans mixed into batter
  • 1/4 cup pecans sprinkled on top
  • Ice cream topping caramel drizzled on top
make it
Preheat oven to 325°F. If not using a purchased pie crust, mix Crust ingredients; press onto bottom and up side of 9-inch pie plate. Bake 10 min.

Beat cream cheese, sugar and vanilla in large bowl with electric mixer until well blended. Mix in Batter Flavorings. Add eggs, one at a time, mixing on low speed after each addition just until blended. Stir in sour cream and Mix-Ins. Pour over crust.

Add Toppings.

Bake 25 min. or until center is almost set. Cool completely. Refrigerate at least 4 hours. Use foil handles to lift cheesecake from pan before cutting to serve. Store leftovers in refrigerator.
Cut some calories by using 1 pkg. of regular cream cheese and 1 pkg. or fat free cream cheese. Also use fat free sour cream.
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