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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a cook

posted:1/31/2006

Absolutely delicious. If you're a cheesecake lover you have to make this.

pdtjdt

posted:1/29/2006

This was a very tasteful recipe. I served it several times through out this Holiday Season. It is rich in flavor with a touch of sweetness.

Kaitlyn09renee

posted:1/25/2006

I made this receipe for my friends at work and they absloutley loved it and i wouldnt hesitate to make it again.

a cook

posted:1/20/2006

The first time I made these was for a party. I'm always hesitant about making a recipe to take somewhere without testing them first. But they looked so good - I thought I was safe. And I definetely was! These are delicious - everyone wanted the recipe. And they are quite simple too.

a cook

posted:1/16/2006

I absolutely love cheesecake and this recipe was awesome. It is so much easier to make in the 9x13 pan versus a spring form pan. I will definitely be making this recipe again. I didn't foil line the pan like instructed and it still came out great. I am definitely passing on this recipe.

sheltered_jen

posted:1/13/2006

I have made this recipe three times within the past 3 months. It is an absolute hit! Even my in-laws requested that I make this for every family gathering! Easy to make, yet leaves everyone begging for the recipe!

Cihacz

posted:1/12/2006

This recipe is total guilty pleasure. All who tried this loved it!

gourmetchick1

posted:1/5/2006

Super easy but doesn't taste super easy!! My husband loves cheesecake so is hard to please but he loved it!!

Gwahir

posted:12/30/2005

It was good and easy to make. However, it is very heavy and makes a lot for a small group. Probably better served with a light meal or appetizers/ desserts situation.

a cook