Enhance your cheesecake repertoire with delicious caramel and pecans. This caramel-pecan cheesecake features a crushed vanilla wafer crust and tangy sour cream. PHILADELPHIA Caramel-Pecan Cheesecake is great for any holiday buffet.
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 egg s
1/4 cup caramel ice cream topping
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Let's 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.
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.
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.
Calories From Fat
% Daily Value*
Total Fat 33g
Saturated Fat 16g
Trans Fat 0g
Total Carbohydrates 29g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.