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Caramel-Topped Pecan Cheese Pie

Caramel-Topped Pecan Cheese Pie recipe
photo by:kraft
Knock their socks off with a pecan cheesecake pie topped with caramel. It's a restaurant-style dessert (but only takes 20 minutes to prep).
20 min
5 hr 5 min
8 servings
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What You Need

whole  graham crackers, finely crushed
cup  granulated sugar
cup  margarine or butter, melted
cup  PLANTERS Pecan Halves, divided
pkg.  (8 oz. each) PHILADELPHIA Cream Cheese, softened
cup  firmly packed light brown sugar
tsp.  vanilla
cup  caramel ice cream topping

Make It

PREHEAT oven to 350°F. Mix graham crumbs, granulated sugar and margarine; press firmly onto bottom and up side of 9-inch pie plate; set aside. Spread 1/2 cup of the pecans into shallow baking pan. Bake 8 to 10 minutes or until lightly toasted, stirring occasionally. Cool slightly. Finely chop pecans; sprinkle evenly onto bottom of crust. Set aside.

REDUCE oven temperature to 325°F. Beat cream cheese, brown sugar and vanilla in small bowl with electric mixer on medium speed until well blended. Add in eggs; mix just until blended. Pour over pecans in crust. Arrange remaining pecans around edge of pie.

BAKE 40 to 45 minutes or until center is almost set. Cool on wire rack. Refrigerate at least 4 hours. Drizzle with caramel topping just before serving. Store leftover cheesecake in refrigerator.

Kraft Kitchens Tips

Size Wise
An occasional dessert can be a part of a balanced diet, but remember to keep tabs on portions.
How to Soften Cream Cheese
Place completely unwrapped packages of cream cheese on microwavable plate. Microwave on HIGH 15 to 20 seconds or until slightly softened.
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