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PHILADELPHIA Caramel-Pecan Cheesecake

PHILADELPHIA Caramel-Pecan Cheesecake is rated 4.7536764705882355 out of 5 by 272.
Prep Time
15
min.
Total Time
6
hr.
Servings

16 servings

If you always save room for creamy caramel-topped cheesecake at your favorite restaurant, get this one on your menu at home tonight.

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What You Need

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Make It

Tap or click steps to mark as complete

  • 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.

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.

Servings

  • 16 servings

Nutritional Information

Serving Size 16 servings
AMOUNT PER SERVING
Calories 430
Total fat 33g
Saturated fat 16g
Cholesterol 140mg
Sodium 310mg
Carbohydrate 29g
Dietary fiber 1g
Sugars 21g
Protein 7g
% Daily Value
Vitamin A 15 %DV
Vitamin C 0 %DV
Calcium 8 %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.

Ratings & Reviews

Rated 5 out of 5 by from This was good, even though I am not a cheesecake fan. This was good, even though I am not a cheesecake fan. It took me some time to make since I have a two year old, however people enjoyed it. I also crushed more wafers to make as an extra topping with the caramel dripped over the crumbs. I left out the pecans because of the variety of the people (pecan lovers or not). I sliced the pieces first before I added the toppings. The knife I used had to be wiped after every cut ensuring each cheesecake piece was fully intact. I also combined the wafer bottom with some graham cracker crumbs (more butter too). I am not a big cook/baker so this was a big deal and turned out really good.
Date published: 2007-11-30
Rated 5 out of 5 by from I take these cheese cake bars to my co-workers for birthdays, potluck's and when we need an attitude... I take these cheese cake bars to my co-workers for birthdays, potluck's and when we need an attitude adjustment. They think I am the world's best cheese cake baker and I assure them that without the wonderful recipe developers at Kraft, I would not have a clue as to how to bake a cheese cake. Recently my Granddaughter gave me a cookbook from her shelf, I asked her how she manage to get along without it? She told me that she does'nt use cookbooks, she uses the Kraft Foods web site. Thanks, we are three geneations of Kraft web site devotee's
Date published: 2007-10-11
Rated 5 out of 5 by from I made this recipe for a farewell party at work. I made this recipe for a farewell party at work. It was a super hit. It was gone very quickly and everyone was asking when am I going to make it again. It was very gratifying to see people enjoying what I made. I had a little variation in it, I used choclate fudge instead of caramel. I don't like cheese at all and eat only fresh Mozarella cheese. But I made it anyway for my friends. Thanks for posting this wonderful delicious recipe and sharing with everyone.
Date published: 2007-10-30
Rated 5 out of 5 by from YUM! YUM! FANTASTIC! I made this recipie for a potluck for Thanksgiving. There was over 40 people there and no one could get enough of these cheesecake bars! Anyone I came into contact with afterwards from the potluck couldn't say enough about the cheesecake bars and can't wait for me to make more!!! They are DELICIOUS! This is the best cheescake recipie I have ever actually made. I'm big on cheescake and have had many famous cheescakes, this one is incredible!
Date published: 2005-12-22
Rated 5 out of 5 by from This was the smoothest cheesecake I have ever made. 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.
Date published: 2009-04-23
Rated 5 out of 5 by from My family and I love cheesecake, so I make one every year for Thanksgiving and Christmas, but this... My family and I love cheesecake, so I make one every year for Thanksgiving and Christmas, but this Thanksgiving I made this instead. I usually make my cheesecakes without having to bake them, so this was my first time baking one and it came out great. Combined with the caramel and nuts made it excellent!! And cutting it into little bars made it easier to serve and eat. I will definitely be making this again!!!
Date published: 2005-11-29
Rated 5 out of 5 by from I've made this for thanskgiving and a office party each being a huge hit. I've made this for thanskgiving and a office party each being a huge hit. The first time I made it plain in 13x9 pan.... yummy!! one of my quest works for a major hotel, he stated it was just like the one they serve. Next I cooked in spring pan and added some fresh strawberries and drizzled with melted chocolate chips....everyone assumed I purchased it, when I told them it was homemade they were blown away.
Date published: 2006-02-26
Rated 4 out of 5 by from My husband said it was really wonderful. My husband said it was really wonderful. My 15-yr old son said: ymmmmmmm! I omitted the pecans, and they still liked it. Next time, I'll put them in and try it. If it makes 32 bars though, they are bite size pieces! I could only get about 16 servings, but my family likes the "man-size" servings. :) Would, will make it again, w/ variations such as fruit topping, chocolate wafers, etc.....
Date published: 2007-04-29
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