Desserts

PHILADELPHIA Caramel-Pecan Cheesecake

PHILADELPHIA Caramel-Pecan Cheesecake recipe

photo by:

kraft

If you always save room for creamy caramel-topped cheesecake at your favorite restaurant, get this one on your menu at home tonight. All the delectable flavor without the t...read more

time

prep:

15 min

total:

5 hr 30 min

servings

total:

16 servings

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What You Need

NILLA Wafers, crushed (about 1-1/2 cups)

cup chopped PLANTERS Pecans, divided

1/4

cup (1/2 stick) butter, melted

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

cup sugar

cup BREAKSTONE'S or KNUDSEN Sour Cream

Tbsp. flour

Tbsp. vanilla

eggs

1/4

cup caramel ice cream topping

Make It

HEAT oven to 325°F.

MIX wafer crumbs, 1/2 cup nuts and butter; press onto bottom of 13x9-inch pan. Refrigerate until ready to use.

BEAT cream cheese and sugar in large bowl with mixer until blended. Add sour cream, flour and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.

BAKE 45 min. or until center is almost set. Cool. Refrigerate 4 hours. Drizzle with topping; top with remaining nuts. Let stand until topping is firm.

Kraft Kitchens Tips

Size-Wise

Make a celebration extra special with these indulgent cheesecake bars.

Easy Cleanup

Line pan with foil, with ends of foil extending over sides. Use foil handles to lift chilled cheesecake from pan.

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fatty9921

posted:12/21/2011

Everyone always asks me when i will make it again!! DELICIOUS! The first time I made it, it had cracks through the middle. To avoid the cracks now, I always set everything out before hand so all the ingredients will be room temperature when I start. I also avoid opening the door to check on it to frequently and avoid letting cold air in. Works every time :)

texasridah

posted:10/25/2011

made this for a holiday party at the office. co-workers loved it!

VICTORIA66

posted:1/7/2011

Follow the recipe. Melted caramels were a texture faux pas. Ice cream sauce works well. Parchment lined spring pan is good too for a coventional presentation. Cooking took 20 minutes longer, perhaps oven or spring pan depth. Don't overcook. They are done when they look undercooked. Family went nuts - all gone, and that never happens as when we were younger.

SandraLankford

posted:1/2/2011

I said yestereday after I tried this I'd let you know what I thought it. Well---- it was WONDERFUL!!!! We really enjoyed it. It's really a 5 STAR RECIPE & a KEEPER for me!!! First Cheesecake I've ever made & it was PERFECT & SIMPLE to make!!!!! Thanks for Sharing!!!!!

a cook

posted:12/11/2010

this recipe was amazing! the crust wa the was a bit hard to cut but the taste was overall delicious. any tips on how to make it easier to cut?

elizabethj4

posted:2/16/2010

delicious, worth trying it. goes fast at family gatherings.

a cook

posted:10/28/2009

one of the best cheesecakes I've made. sooo delicious yummy!!!!!!!!!!!!!!!!!!!!!!!!!!!!

nelliek80

posted:7/1/2009

It didn't come out looking as pretty as the one in the picture, but it was delicious! Mine had a few large cracks on the top...not sure if that is avoidable. The pieces are thick and it is very rich, so next time I will probably cut the recipe in half.

MAYRA04

posted:5/30/2009

ITS ONE OF THE BEST CHEESECAKES EVER.. MY FAMILY LOVES IT AND ALWAYS ASKS ME TO MAKE IT... I PERSONALLY MAKE IT JUST PLAIN AND THEY LOVE IT SO IF YOU DON'T LIKE CARAMEL YOU DON'T NEED TO ADD IT...JUST TASTES GOOD BY ITSELF

emilyjann

posted:4/23/2009

This was the smoothest cheesecake I have ever made. I might have had it in the mixer too long before the eggs, so I will make sure I do it again next time. I might add a layer of Cajeta Quemada (Mexican caramel sauce - not sure if spelling is correct) in the middle next time to give it more caramel, as the caramel was weak. To do that, you pour half the cheesecake mixture in, pour on the caramel sauce, then pour the other half of the cheesecake mixture.