PHILADELPHIA® 3-STEP® Caramel Pecan Cheesecake

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PHILADELPHIA® 3-STEP® Caramel Pecan Cheesecake recipe

photo by:kraft

amazing!!

posted by

starlit_4012

on 4/22/2011

time

prep:

15 min

total:

4 hr 25 min

servings

total:

8 servings

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What You Need

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

1/2

cup sugar

1/2

tsp. vanilla

eggs

KRAFT Caramels

Tbsp. milk

1/2

cup PLANTERS Chopped Pecans

HONEY MAID Graham Pie Crust (6 oz.)

Make It

PREHEAT oven to 350°F. Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs; mix just until blended.

MELT caramels with milk in small saucepan on low heat, stirring frequently until caramels are completely melted. Stir in pecans. Pour into crust; cover with cream cheese batter.

BAKE 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Let cheesecake stand at room temperature for at least 30 minutes before slicing to allow caramel layer to soften. Store leftover cheesecake in refrigerator.

Kraft Kitchens Tips

Size-Wise

Special recipes are fun to eat as part of an annual celebration. Enjoy a serving of this rich and indulgent dessert at an annual holiday celebration.

How to Soften Cream Cheese

Place completely unwrapped packages of cream cheese on microwavable plate. Microwave on HIGH 30 seconds or until slightly softened.

Variation - PHILADELPHIA® 3-STEP® Chocolate Caramel Pecan Cheesecake

Melt 4 oz. BAKER'S Semi-Sweet Chocolate; cool slightly. Prepare cheescake as directed, stirring the melted chocolate into the cream cheese batter before pouring over caramel layer in crust.

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YinL

posted:9/1/2004

The caramel was too hard to cut and eat. It was like eatting peanut brittle. I made this cake again with pecan pie filling on the bottom instead of the caramel. It turned out wonderful.

Jigger2

posted:8/10/2004

This recipe was outstanding, I will be making it again

a cook

posted:8/10/2004

This was the first cheesecake I have EVER made. It turned out great! I substituted using the caramel candies for 1 jar of caramel. It worked out just fine! My family loved it. The only comment was that it didn't necessarily need the caramel on the top too.

rosiegirl_82

posted:6/2/2004

I absoultely love this recipe!!1 I had found it in a magazine several years ago and have enjoyed using it so much. My whole family wanted me to make for every family function. When I lost the recipe I was devastated. Today I found it on-line and can't quit shouting Hooray! I am going to the grocery store right now so I can make it tonight, Thanks So Much!

a cook

posted:4/10/2004

I have been making this cheesecake for years! My entire family loves and it's one of my "specialties". I don't like pecans so I've substituted w/walnuts and it's wonderful! Very smooth and delicious! I highly recommend this recipe!

SHAI6

posted:12/20/2003

I made this for thanksgiving dessert at my mother-in-law's house, and they loved it!!!!

mjpenguin

posted:12/18/2002

it's not new york - but it will do.

ckvolpe

posted:11/18/2002

So good, and SO easy!!! (It fools everyone into thinking I'm such a great cook!)

a cook

posted:5/30/2002

all my friends rant and rave about this recipe, they think it takes a chef, but little do they know, that it is so easy.. thank you kraft......