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Caramel-Topped Pecan Cheese Pie

Caramel-Topped Pecan Cheese Pie recipe
photo by:kraft
Really good. It came out kinda thin, so next time I'll use a smaller pan, but the taste was excellent. I din't last in my house more than 24 hours.
posted by
KHwrd
on 3/11/2009
time
prep:
20 min
total:
5 hr 5 min
servings
total:
8 servings
Magazine Acquisition

What You Need

9
whole  graham crackers, finely crushed
1/4
cup  granulated sugar
1/3
cup  margarine or butter, melted
1
cup  PLANTERS Pecan Halves, divided
2
pkg.  (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2
cup  firmly packed light brown sugar
2
tsp.  vanilla
2
 eggs
1/4
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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