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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Brenniepoo

posted:4/11/2006

I brought this yummy dessert to a friends house on Thanksgiving and it was gone in a flash! People were coming back for seconds saying they couldn't eat just one.

skippybrat54

posted:3/26/2006

My first time ever attempting to make cheesecake, I made this recipe. It was so easy and soo yummy! It was a big hit.

redapplejuju

posted:3/7/2006

I made this to take to a Super Bowl party at some friends house. everyone had at least two servings. It was the best!!!!!!!!!!!!!

lydiahoward

posted:2/26/2006

I've made this for thanskgiving and a office party each being a huge hit. The first time I made it plain in 13x9 pan.... yummy!! one of my quest works for a major hotel, he stated it was just like the one they serve. Next I cooked in spring pan and added some fresh strawberries and drizzled with melted chocolate chips....everyone assumed I purchased it, when I told them it was homemade they were blown away.

Joy Symington

posted:2/16/2006

This recipe is fabulous! I've made it 3 times everyone loves it and it is easy! I skipped the carmel and pecans and even substituted Splenda for the sugar, it was still great.

a cook

posted:2/8/2006

I have made this recipe twice. The first was a family party and everyone loved it. In fact some of them thought that i had bought them. They couldn't believe they were home made. The second was for a babtism and they were a hit.

Lagez

posted:2/8/2006

These were fantastic! Everyone loved them! I will definitely make them again!

a cook

posted:2/7/2006

Easy to make and a big hit with everyone! For us people that can't bake but want to show off. Definately a winner!

mschicksy

posted:2/7/2006

I have made this several times and each time it was a big hit! One of the best cheesecake recipes that I have ever tried!!

lharris17

posted:2/4/2006

I fixed this recipe for a church function and everyone loved it. It was delicious. Melt in your mouth.