PHILADELPHIA® 3-STEP® Caramel Pecan Cheesecake - Kraft Recipes Top
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PHILADELPHIA® 3-STEP® Caramel Pecan Cheesecake

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8 servings

This dessert is sure to be a favorite of the cheesecake lovers in your house. And the caramel lovers. And the pecan lovers….

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What You Need

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Make It

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  • 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.

Special Equipment Needed

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 oz. 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.


  • 8 servings

Nutritional Information

Serving Size 8 servings
Calories 510
Total fat 33g
Saturated fat 15g
Cholesterol 115mg
Sodium 410mg
Carbohydrate 44g
Dietary fiber 1g
Sugars 33g
Protein 8g
% Daily Value
Vitamin A 15 %DV
Vitamin C 0 %DV
Calcium 10 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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