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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:
6 hr
servings
total:
16 servings
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What You Need

1
cup  chopped PLANTERS Pecans, divided
50
 vanilla wafers, finely crushed (about 1-2/3 cups)
1/4
cup  butter, melted
4
pkg.  (8 oz. each) PHILADELPHIA Cream Cheese, softened
1
cup  sugar
1
cup  BREAKSTONE'S or KNUDSEN Sour Cream
3
Tbsp.  flour
1
Tbsp.  vanilla
4
 eggs
1/4
cup  caramel ice cream topping

Make It

HEAT oven to 325°F.

CHOP 1/2 cup nuts finely; mix with wafer crumbs 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 caramel topping; sprinkle with remaining nuts.

Kraft Kitchens Tips

Healthy Living
Save 40 calories and 6g of fat, including 3g of sat fat, per serving by preparing with PHILADELPHIA Neufchatel Cheese, and BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.
Easy Cleanup
For easy serving and cleanup, line the empty pan with foil, with ends of foil extending over sides. Use the foil handles to lift the chilled cheesecake from pan before cutting to serve.
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