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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jamiecoup

posted:10/22/2007

Received MANY compliments on these, and several requests for the recipe. Absolutely delicious!

wisey100

posted:10/22/2007

I doubled this recipe and made two batches of these bars for my nephew's welcome home party. Everyone loved them (there weren't ANY leftovers) I will be sure to make them again!! The only thing I did different was I ommitted the pecans..but the rest of the recipe I followed exactly, and they turned out great:)

Laurie131

posted:10/21/2007

I think this is the best desert I have ever made. I certainly will make it again.

hutch09

posted:10/19/2007

This was very good. My husband absolutely loved it. One of the best dessert recipes ever!

jps709

posted:10/16/2007

The BEST dessert I have ever tasted! I have never had so many compliments on what I've prepared than this. I wish I could claim it as my idea, but I can say that I AND I ALONE followed the recipe and it was D-E-L-I-C-I-O-U-S!!!

bambam35

posted:10/16/2007

Very easy to make and pretty to serve. Maybe next time I would cut the slices and then put the carmel topping

NicolaJ42

posted:10/14/2007

It was very easy! I was a bit worried about making my own cheesecake but it turned out great! I'm more of a chocolate person but it was a hit with my family.

Flintlock

posted:10/14/2007

Need to know good way to slice bars. <<< Response from Kraft Kitchens Expert, Wendy ~ Use unwaxed dental floss to easily cut through cheesecake. >>>

happycamper07

posted:10/14/2007

Does anyone know- could you make then freeze this? How long would it keep for? <<< Response from Kraft Kitchens Expert, Wendy ~ To freeze, prepare cheesecake as directed; omitting caramel topping. Wrap cheesecake securely in plastic wrap followed by foil if desired. Freeze for up to 2 months. Thaw wrapped cheesecake in refrigerator overnight. Drizzle with caramel prior to serving. >>>

Jeankramer

posted:10/11/2007

I take these cheese cake bars to my co-workers for birthdays, potluck's and when we need an attitude adjustment. They think I am the world's best cheese cake baker and I assure them that without the wonderful recipe developers at Kraft, I would not have a clue as to how to bake a cheese cake. Recently my Granddaughter gave me a cookbook from her shelf, I asked her how she manage to get along without it? She told me that she does'nt use cookbooks, she uses the Kraft Foods web site. Thanks, we are three geneations of Kraft web site devotee's