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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julimja

posted:11/16/2005

To the person who was baking for 10 guests - do NOT try to adjust this recipe down. The 32 servings are small squares and if you happen to have anything left over, just wrap and freeze for another time - Happy Baking My 3 stars are meaningless - I have NOT made this, only responding to the baker with the quetion

luzmichelleramirez

posted:11/12/2005

the recepe looks amazing but Im doing this with only 10 people. Can someone help telling me the quatinty cause the recipe is for 34 servings!! thats a lot. Im a begginer so thats why I dont know that much in "servings". Can someone help me? Thanks

Belle1951

posted:11/9/2005

Best cheescake ever......creamy and smooth. Loved the pecan crust!!! Anxious to try with other toppings or nothing at all. A plus for this recipe!!

jacqueharvey

posted:11/9/2005

This was the most delicious cheese cake ever! Instead of putting it in one pan, I used two round 8" cake pans. I enjoyed the cheese cake plain, but my daughter liked it with strawberry pie filling on top!

aiyah30

posted:11/5/2005

Delicious... tastes just like cheesecake should! However, I could not find any Kraft caramel topping, so I had to use chocolate sauce. Otherwise, they turned out perfect!

BarbMc10

posted:11/3/2005

This cheesecake was excellent. It was the best homemade cheesecake I ever tasted ever. I worked in a baker for 9 years and tasted many different kinds but this was te best!

Danielle639

posted:11/3/2005

sooo good everyone that tried it loved it, thank you kraft foods!

diahnott

posted:11/1/2005

This turned out delicious. I used cashews instead of pecans - I'm not a pecan fan - they did great! A 6th grader pronounced them the best dessert he'd ever had - and he loves desserts! I'll definitely keep these on the list!

mpc815

posted:10/27/2005

This was the best cheesecake recipe ever! I made the bars and brought them to work and they went fast! Everyone loved it and asked for the recipe. It was so easy and put any restaurant cheesecake to the challenge.

kelybear7

posted:10/27/2005

Excellent. Made it for an office meeting and it was a big hit and people are asking for recipe.