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

cocolapple

posted:11/10/2008

EVERYONE ENJOYED IT!! I was so proud of the out come for this being my first time making a cheese cake. DE-LICIOUS!!!

siney1

posted:11/5/2008

This dessert disappeared as soon as I made it. The whole family loved it. It was creamy, and rich, and the peacans added a wonderful crunch to it.

a cook

posted:11/5/2008

very tasty and easy to make .

a cook

posted:11/5/2008

I have made this cheesecake several times for a wide range of friends. It has always been a hit! It is so easy and very delicious! If you love cheesecake, you will love this recipe!

AlannaRed

posted:10/14/2008

My s-i-l has been making this recipe for family get togethers for years now. My m-i-l can't have nuts so its great without the pecans too. I started making this recipe for my side. They keep asking for it.

km0307

posted:9/12/2008

I made the "healthier" version of this cheesecake by using 1/3 less fat cream cheese, and reduced fat grahm crackers. It turned out great! very moist and it retained all the flavor of a full fat desert. Another time I drizzled chocolate over the top and made it look like turtle cheesecake. It looked so decadent, but was so easy!

eringer

posted:8/20/2008

This was so good. Got many compliments on it and will continue to make it. The first bite with a touch of pecans, caramel and chocolate was ever so yummy.

vickid

posted:6/30/2008

Excellent!! Everyone loved it!

salonmom

posted:5/14/2008

It was simple and a great finger food.

keholder79

posted:5/12/2008

I made this for Mother's Day and the whole family LOVED it! I've never made a baked cheesecake and this was really easy. I'm going to make it again and experiment with the toppings (strawberries, blueberries, blackberries). My cake cracked, so I'll follow another poster's advice and not over-beat the mixture. Cracked or not, this cake was a unanimous hit!