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Caramel Pecan Cheesecake

4.7 (74)
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Caramel Pecan Cheesecake recipe
photo by:
kraft
I made this for a dinner party. It was a big hit everyone loved it. I will definitely make it again. I used caramel ice cream topping on the bottom and top to save time,...read more
posted by
JEANNEBMAN70
on 2/10/2010
time
prep:
15 min
total:
5 hr 25 min
servings
total:
16 servings, 1 slice each
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What You Need

2
cups HONEY MAID Graham Cracker Crumbs
6
Tbsp. butter or margarine, melted
35
 KRAFT Caramels
1/4
cup milk
1
cup chopped PLANTERS Pecans
3
pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
3/4
cup sugar
1
tsp. vanilla
3
 eggs
1
square BAKER'S Semi-Sweet Chocolate

Make It

MIX crumbs and butter; press firmly onto bottom and 2 inches up side of 9-inch springform pan.

PLACE caramels and milk in small microwavable bowl. Microwave on HIGH 2 to 2-1/2 minutes or until caramels are completely melted when stirred, stirring after each minute. Stir in pecans. Reserve 1/2 cup of the caramel mixture for topping. Drizzle remaining caramel mixture evenly onto bottom of crust. Refrigerate 10 minutes.

BEAT cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over caramel mixture in crust.

BAKE at 325°F for 1 hour 5 minutes to 1 hour 10 minutes or until center is almost set. Run knife or metal spatula around side of pan to loosen cake; cool before removing side of pan. Refrigerate 4 hours or overnight.

TOP with reserved caramel mixture just before serving. Melt chocolate as directed on package; drizzle over cheesecake. Store leftover cheesecake in refrigerator.

Kraft Kitchens Tips

Size-Wise
Enjoy a serving of this indulgent cheesecake on special occasions.
Note
If using a dark nonstick springform pan, bake at 300°F for 1 hour 5 minutes to 1 hour 10 minutes or until center is almost set.
How to Pipe Chocolate
Piping chocolate takes only a flick of the wrist. Place a square of BAKER'S Semi-Sweet Baking Chocolate in a freezer-weight sealable plastic bag; seal bag. Microwave on HIGH 30 seconds. Squeeze bag to evenly melt chocolate. Fold down top of bag tightly and snip a tiny (about 1/8-inch) piece off one of the bottom corners of bag. Holding the top of the bag firmly, drizzle chocolate through opening in desired patterns on cheesecakes, brownies, cookies, cakes or other desserts.
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