A dreamy cheesecake with caramel on a pecan crust is topped with more chopped pecans and drizzled with caramel.
Original recipe makes 32 servings
Ingredients
1 1/2 cups NABISCO Graham Cracker Crumbs
1 cup coarsely chopped PLANTERS Pecans, divided
2 tablespoons granulated sugar
1/4 cup butter, melted
4 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
1 cup firmly packed brown sugar
2 tablespoons flour
1/2 cup BREAKSTONE’S or KNUDSEN Sour Cream
1 tablespoon vanilla
3 eggs
1 (14 ounce) bag KRAFT Caramels, divided
2 tablespoons water, divided
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PREP
15 mins
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READY IN
5 hrs 25 mins
Directions
- Preheat oven to 350 degrees F. Line 13×9-inch baking pan with foil, with ends of foil extending over sides of pan. Mix graham crumbs, 1/2 cup of the pecans, the granulated sugar and butter; press firmly onto bottom of prepared pan. Bake 10 min.
- Beat cream cheese, brown sugar and flour in large bowl with electric mixer until well blended. Add sour cream and vanilla; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Place 36 of the caramels in microwaveable bowl. Add 1 Tbsp. of the water. Microwave on HIGH 1 min. or until caramels are completely melted when stirred. Add to cream cheese batter; stir until well blended. Pour over crust.
- Bake 40 min. or until center is almost set. Sprinkle with remaining 1/2 cup pecans. Cool completely. Refrigerate at least 4 hours.
- Place remaining caramels in microwaveable bowl. Add remaining 1 Tbsp. water. Microwave on HIGH 1 min. or until caramels are completely melted when stirred. Drizzle over cheesecake; let stand until firm. Use foil handles to remove dessert from pan before cutting into bars to serve. Store leftovers in refrigerator.
Nutrition
Calories: 233 kcal
Carbohydrates: 23.9 g
Cholesterol: 56 mg
Fat: 14.1 g
Fiber: 0.3 g
Protein: 3.4 g
Sodium: 196 mg