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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fisherm9

posted:12/13/2005

So Good!

GCTiger8

posted:12/12/2005

I made this for a holiday party and it was def the hit of all the food! Everyone kept talking about how great it was, and it was so easy to make. Bake this cheesecake!

sarahannhall

posted:12/12/2005

I made this for a church fellowship, and they were gone in no time! I did not even get the chance to try one!! My husband and brother-in-law both said they tasted great though!

sddacus

posted:12/7/2005

I don't like cheesecake, but I LOVED this!

mccurran8

posted:12/4/2005

For a homemade cheesecake, it was good. However, I still think bakery cheesecakes are so much better. We enjoyed it, but it tasted kind of fake. My cheesecakes always come out decently, but rather than bothering with this recipe, I'd go out, buy a cheesecake, and decorate as the recipe says.

a cook

posted:12/3/2005

Very good, easy-to-make cheesecake! Also could easily change up ingredients to have turtle cheesecake (add chocolate), strawberry, etc.

a cook

posted:11/29/2005

I made this for family at Thanksgiving and it was excellent and everyone thought so.

candimom56

posted:11/29/2005

My family and friends love this dessert. I substitute Spenda for the sugar, but no one is able to tell.....they are amazed that it's SO good!!!! This one's a "keeper".

anm1005

posted:11/29/2005

Huge hit!! I cut them into bite size pieces, since they are a little heavy. But then of course that makes them too easy to just grab from the fridge!! Plan on making them again!

seaneen25

posted:11/29/2005

My family and I love cheesecake, so I make one every year for Thanksgiving and Christmas, but this Thanksgiving I made this instead. I usually make my cheesecakes without having to bake them, so this was my first time baking one and it came out great. Combined with the caramel and nuts made it excellent!! And cutting it into little bars made it easier to serve and eat. I will definitely be making this again!!!