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

add your photo

add to shopping list

add to recipe box

send/share

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.

Rate recipes, or edit your previous ratings and more. Sign In

a cook

posted:10/24/2005

This was so east to make and was a HIT!

tgriffith23

posted:10/19/2005

10/19/05 I made these for a family reunion and they were so easy and delicious that they thought that I bought them at a bakery. I didn't do all of them in caramel, I used different ice cream toppings on some of them and put them on a platter and the different fall colors looked beautiful.

sassyrae13

posted:10/19/2005

It was very good, but also very rich. If the cheesecake itself would be fluffier I think it would be better. But overall it tasted wonderful.

stay2

posted:10/18/2005

I've been baking cheesecakes and pies for years. This is superb. I made it for our community theater and everyone raved about it. I did add the juice of one lemon. Came out fine. Plan to make it again. Well, I must. I had requests!

a cook

posted:10/17/2005

I have never made cheesecake from scratch before. This was a wonderful and easy cheesecake to make. The recipe made a large cakepan full so there was plenty for my bible study group and the church office staff. Thanks so much for your great and easy recipes.

a cook

posted:10/13/2005

very easy to made took it to work for a dinner everyone said it was wonderful,will make again.

enliten7

posted:10/11/2005

This was very easy to make and very delicious. I will definitely be making this recipe again

Shelly782

posted:10/10/2005

I made this recipe for a bridal shower and it went over VERY well!! Everyone loved it and I will make it again!!!

a cook

posted:10/5/2005

This was soooo good. It reminded me of the cheesecake factory with that unique taste. Friends and family couldn't believe I made it. Very easy to make & delicious.

Courtney078

posted:10/5/2005

This is an excellent cheesecake. Everyone who tried it loved it!