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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emilyjann

posted:4/23/2009

This was the smoothest cheesecake I have ever made. I might have had it in the mixer too long before the eggs, so I will make sure I do it again next time. I might add a layer of Cajeta Quemada (Mexican caramel sauce - not sure if spelling is correct) in the middle next time to give it more caramel, as the caramel was weak. To do that, you pour half the cheesecake mixture in, pour on the caramel sauce, then pour the other half of the cheesecake mixture.

kjkokko

posted:4/13/2009

Not a big cheesecake fan to begin with. I thought the carmel was a bit bland, so on day two (had a lot leftover) made a raspberry sauce instead. Much better.

cutechef25

posted:2/15/2009

DELICIOUS! It was so easy to make and my friends went crazy over it! I will definitely make this again.

kathypirk

posted:2/12/2009

very excellent

janwenstrand1

posted:1/2/2009

Fantastically delicious!

katem5283

posted:12/8/2008

Delicious!

ttarps

posted:12/2/2008

I made this recipe twice over Thanksgiving for neighbors and for family and everyone loved it. Very quick and easy and the caramel and pecans just finished it as wonderful!!

merlyn30

posted:11/29/2008

just add more caramel

zsuzsika57

posted:11/19/2008

Best cheesecake I've ever had. Made it for friends and they asked (and took) the recipe. The pecans in the crust make it extra yummy and give it a sophisticated flair.

tinaann1821

posted:11/12/2008

This was my second attempt at a cheesecake (the first one failed miserably) and it was great. Served it to some coworkers and they enjoyed it. I am not a fan of rich cheesecake and this one was perfect. Not too sweet, but sweet enough. Adding this to my recipe box.