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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a cook

posted:10/4/2005

Used Gramcrackers and sugar instead for crust and didn't use nuts....yummm

william25701

posted:10/3/2005

love it

a cook

posted:10/2/2005

This was my first cheesecake. It was so easy my 7 year old was able to do a lot of the work and it came out fabululous!

mlgeesaman

posted:9/30/2005

I have made several cheesecakes using different recipes, but this is the best by far!

T.Wolfe00

posted:9/29/2005

Everyone raves about this recipe and wonders when I'll make it again. The directions are very easy to follow. I like to let it get cold overnight instead of only 4 hours. It seems to have a better texture and taste.

sorrell1

posted:9/28/2005

I think this is one of the best cheesecake recipes I have tried. I also used graham cracker crumbs for the crust instead of nilla wafers. It was very easy to make and my guests were impressed.

a cook

posted:9/28/2005

I have made this recipe once, and not only was it easy, it was delicious.

riggerjan

posted:9/27/2005

Very good and simple recipe. I used graham cracker crumbs instead of the Nilla Wafers. I also added sugar just like you would a standard graham cracker crust.

a cook

posted:9/27/2005

A co-worker made this recipce and subbed low-fat products. This recipe rocks!!!!!!

a cook

posted:9/25/2005

I have already made this recipe twice and it is a big hit with the family. I cut the recipe in half and put it in a pre-made pie crust from the store to make it a little faster - it was great!!