PHILADELPHIA Caramel-Pecan Cheesecake

PHILADELPHIA Caramel-Pecan Cheesecake recipe

photo by:kraft

If you always save room for creamy caramel-topped cheesecake at your favorite restaurant, get this one on your menu at home tonight. All the delectable flavor without the t...read more

time

prep:

15 min

total:

5 hr 30 min

servings

total:

16 servings

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What You Need

NILLA Wafers, finely crushed (about 1-1/2 cups)

cup chopped PLANTERS Pecans, divided

1/4

cup butter, melted

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

cup sugar

cup BREAKSTONE'S or KNUDSEN Sour Cream

Tbsp. flour

Tbsp. vanilla

eggs

1/4

cup caramel ice cream topping

Make It

HEAT oven to 325°F.

MIX wafer crumbs, 1/2 cup nuts and butter; press onto bottom of 13x9-inch pan. Refrigerate until ready to use.

BEAT cream cheese and sugar in large bowl with mixer until blended. Add sour cream, flour and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.

BAKE 45 min. or until center is almost set. Cool. Refrigerate 4 hours. Drizzle with topping; top with remaining nuts. Let stand until topping is firm.

CHINET® and CHINET BAKEWARE® are registered trademarks of Hutamaki, Inc. in the U.S. and other countries.

Kraft Kitchens Tips

Easy Cleanup

Line pan with foil, with ends of foil extending over sides. Use foil handles to lift chilled cheesecake from pan.

Healthy Living

Save 50 calories, 7 g fat including 4 g sat fat per serving by preparing with PHILADELPHIA Neufchatel Cheese and BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.

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Lynne2719

posted:7/2/2007

I needed a special desert for a barbeque. I made these and got RAVE reviews!!!!!!!! Fantastic results and very easy. I definatly recommend these for that special touch!

Heat77

posted:6/1/2007

Very easy to make, tastes great and cuts beauitifully!

jrdcanoy

posted:4/28/2007

My husband said it was really wonderful. My 15-yr old son said: ymmmmmmm! I omitted the pecans, and they still liked it. Next time, I'll put them in and try it. If it makes 32 bars though, they are bite size pieces! I could only get about 16 servings, but my family likes the "man-size" servings. :) Would, will make it again, w/ variations such as fruit topping, chocolate wafers, etc.....

Brenda Grieb

posted:4/10/2007

This was great, it turned out very good, I made it for Easter and the guests enjoyed it. The caramel as a topping was a bit sweet, so I'd use a fruit topping next time.

ycd71

posted:4/7/2007

everyone loves this cheesecake now its a family staple at every get together.

cyndie50

posted:3/6/2007

I made this for a baby shower at work, and it was very well-received! It's delicious and not too sweet. I made mine with low-fat cream cheese and sour cream- YUM!

Jamazon777

posted:2/28/2007

Yummy. Sweet to the palate. Melt in your mouth decadence. Wonderfully sinful

wintermom9597

posted:2/27/2007

I used low-fat cream cheese and sour cream, and changed the pecans to cashews. (Caramel Cashew sundaes are one of my favorites.) I brought this to work today for my birthday, and it has been receiving raves all day!

meshell9264

posted:2/26/2007

Soooooo good! We loved this and will make it again!

elynne2

posted:2/14/2007

This was amazing. I lightened it up using Neufchatel cream cheese and light sour cream. It tasted amazing and was very creamy. Also, I added a few more chopped nuts (walnuts and almonds) on top and toasted them in a pan with about 1 tsp butter and a bit of brown sugar, then drizzled the carmel on the nuts and pour them on top of the cake. A-MA-ZING.