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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:
6 hr
servings
total:
16 servings
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posted:
2/27/2007
I used low-fat cream cheese and sour cream, and changed the pecans to cashews. (Caramel Cashew sundaes are one of my favorites.) I brought this to work today for my birthday, and it has been receiving raves all day!
posted:
2/26/2007
Soooooo good! We loved this and will make it again!
posted:
2/14/2007
This was amazing. I lightened it up using Neufchatel cream cheese and light sour cream. It tasted amazing and was very creamy. Also, I added a few more chopped nuts (walnuts and almonds) on top and toasted them in a pan with about 1 tsp butter and a bit of brown sugar, then drizzled the carmel on the nuts and pour them on top of the cake. A-MA-ZING.
posted:
2/12/2007
I took it to a bake sale and it was the first thing gone and everyone came back asking for the recipe.
posted:
2/12/2007
Everyone whom I have given a piece of this cheesecake has fallen in love with it. They have said is the best cheesecake ever!!!!!!!!!!
posted:
2/12/2007
easy to make and very tasty
posted:
1/23/2007
does not taste as cheesy as one would expect but was a great dessert
posted:
1/22/2007
Awesome cheesecake! And easy, too.
posted:
1/14/2007
I made this for a christmas dessert and it turned out really good. I found that the caramel was a little difficult to spread, but it still tasted great. I think next time, I will leave the caramel off and use cherries.
posted:
1/8/2007
I made these cheesecake bars for the dessert bake-off at my work- and I won first place!! Everyone loved them!
K:46492v2 :75569
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