Desserts

PHILADELPHIA® 3-STEP® Caramel Pecan Cheesecake

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PHILADELPHIA® 3-STEP® Caramel Pecan Cheesecake recipe

photo by:

kraft

amazing!!

posted by

starlit_4012

on 4/22/2011

time

prep:

15 min

total:

4 hr 25 min

servings

total:

8 servings

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What You Need

pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

1/2

cup sugar

1/2

tsp. vanilla

eggs

KRAFT Caramels

Tbsp. milk

1/2

cup PLANTERS Chopped Pecans

HONEY MAID Graham Pie Crust (6 oz.)

Make It

PREHEAT oven to 350°F. Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs; mix just until blended.

MELT caramels with milk in small saucepan on low heat, stirring frequently until caramels are completely melted. Stir in pecans. Pour into crust; cover with cream cheese batter.

BAKE 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Let cheesecake stand at room temperature for at least 30 minutes before slicing to allow caramel layer to soften. Store leftover cheesecake in refrigerator.

Kraft Kitchens Tips

Size-Wise

Special recipes are fun to eat as part of an annual celebration. Enjoy a serving of this rich and indulgent dessert at an annual holiday celebration.

How to Soften Cream Cheese

Place completely unwrapped packages of cream cheese on microwavable plate. Microwave on HIGH 30 seconds or until slightly softened.

Variation - PHILADELPHIA® 3-STEP® Chocolate Caramel Pecan Cheesecake

Melt 4 squares BAKER'S Semi-Sweet Chocolate; cool slightly. Prepare cheescake as directed, stirring the melted chocolate into the cream cheese batter before pouring over caramel layer in crust.

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starlit_4012

posted:4/22/2011

amazing!!

Rita11241024

posted:11/24/2010

I have made this recipe many times for the holidays. my family love it they always ask when am I going to make it again.

grneyed

posted:11/24/2009

I made this for my daughter and she loved it. So, I took several to work to share and they loved it. Everyone wants this recipe. Quote, they said it was so good it was sinful. I was just pleased that they liked it so much. Thank you Philly!

BabbyKay01

posted:10/19/2009

I also poured warm caramel topping over the cheesecake when I served it - excellent! I had to almost double the amounts for the pecan/caramel mixture spread over the crust. It just didn't cover all of it. Turned out great - will definitely make this again.

mjcross1981

posted:9/26/2009

I personally can't stand cream cheese and therefore I do not eat cheesecake, but my boyfriend does, and he liked this recipe. I will definitely make it for him again...

a cook

posted:7/4/2009

This looks delicious! Can't wait to try it!

a cook

posted:6/13/2009

Great recipe! Even my husband who doesn't like cheesecake loves this ones. If you don't want to bother with unwrapping the caramels, you can use bottled caramel ice cream topping. Soften the topping as per instructions and use about 1/2 cup or enough to cover the bottom of the cheesecake.

isbeliap

posted:1/6/2009

I made this cheesecake for Christmas. It was excellent! My husband loved it.

mrzfitz

posted:12/29/2008

What an easy recipe and it came out excellent!

shellief

posted:12/3/2008

My whole family loves this cheesecake. I make it for birthdays and Christmas. I do advise that if it has been in fridge to leave it out and let it get room temp, otherwise, the caramel is hard.