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Caramel-Topped Pecan Cheesecake
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Caramel-Topped Pecan Cheesecake

5 Hr(s) 25 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
9 honey grahams, finely crushed
1/4 cup sugar
1/3 cup butter, melted
1 cup pecan halves, divided
2 pkgs (8 oz. each) cream cheese, softened
1/2 cup firmly packed light brown sugar
1 tsp vanilla
2 eggs
1/4 cup Kraft Caramel Topping
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Let's Make It
1
PREHEAT oven to 350°F. Mix graham crumbs, sugar and butter. Press firmly onto bottom and up side of 9-inch pie plate. set aside.
2
SPREAD 1/2 cup or the pecans into shallow baking pan. Bake 8-10 minutes or until lightly toasted, stirring occasionally, cool slightly. Finely chop pecans: sprinkle evenly onto bottom of crust. Set aside
3
REDUCE oven temperature to 325°F. Beat cream cheese, brown sugar and vanilla in small bowl with electric mixer on medium speed until well blended. Add in eggs: mix just until blended. Pour over pecans in crust. Arrange remaining pecans around edge of pie.
4
BAKE 40 to 45 minutes or until center is almost set. Cool on wire rack, Refrigerate at least 4 hours. Drizzle with caramel topping just before serving.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* 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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