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Caramel-Topped Pecan Cheesecake
Caramel-Topped Pecan Cheesecake

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.
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