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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.
15 min
1 hr 15 min
16 servings
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What You Need

pkg.  (11.1 oz. each) JELL-O No Bake Real Cheesecake Dessert
cup  sugar
Tbsp.  margarine or butter, melted
Tbsp.  water
cups  chopped toasted PLANTERS Pecans, divided
cups  caramel ice cream topping, divided
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.
Prepare in 13x9-inch baking pan, pressing all of the crumb mixture firmly onto bottom of pan. Continue as directed.
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