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Easy Caramel Pecan Cheesecake

Easy Caramel Pecan Cheesecake recipe
photo by:kraft
This easy cheesecake starts with a mix—and sprinkled with pecans, drizzled with caramel topping and looking like you spent a lot of time on it.
time
prep:
15 min
total:
1 hr 15 min
servings
total:
16 servings
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What You Need

2
pkg.  (11.1 oz. each) JELL-O No Bake Cheesecake
1/4
cup  sugar
10
Tbsp.  margarine or butter, melted
2
Tbsp.  water
2
cups  chopped toasted PLANTERS Pecans, divided
1-1/2
cups  caramel ice cream topping, divided
3
cups  cold milk

Make It

MIX Crust Mixes, sugar, margarine and water in large bowl until well blended. Firmly press half of the crumb mixture 1-1/2 inches up side of 9-inch springform pan. Press remaining crumb mixture firmly onto bottom of pan, using bottom of a dry measuring cup. Sprinkle 1 cup of the pecans onto bottom of crust. Drizzle with 3/4 cup of the caramel topping.

POUR milk into large bowl. Add Filling Mixes. Beat with electric mixer on low speed just until blended. Beat on medium speed 3 minutes. (Filling will be thick.) Spoon into crust.

REFRIGERATE at least 1 hour or until firm. Run knife or metal spatula around rim of pan to loosen cake; remove rim of pan. Sprinkle with remaining 1 cup pecans and drizzle with remaining 3/4 cup caramel topping just before serving. Store leftover cheesecake in refrigerator.

Kraft Kitchens Tips

Size Wise
Enjoy a serving of this easy to make dessert on occasion.
Variation
Prepare in 13x9-inch baking pan, pressing all of the crumb mixture firmly onto bottom of pan. Continue as directed.
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