Caramel is a great addition to many things. Apples, coffee, iced lattes, ice cream, and…cheesecake! If you haven’t tried this Caramel Pecan Cheesecake, then you’re missing out on a yummy slice of goodness! Be sure to keep this recipe handy for future parties and get-togethers!
Prep Time: 15 min
Total Time: 5 hr 25 min
Makes: 16 servings, 1 slice each
Nutritional Information
Ingredients
2 cups HONEY MAID Graham Cracker Crumbs
6 Tbsp. butter or margarine, melted
35 KRAFT Caramels
1/4 cup milk
1 cup chopped PLANTERS Pecans
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
3/4 cup sugar
1 tsp. vanilla
3 eggs
1 square BAKER’S Semi-Sweet Chocolate
Instructions
MIX crumbs and butter; press firmly onto bottom and 2 inches up side of 9-inch springform pan.
PLACE caramels and milk in small microwavable bowl. Microwave on HIGH 2 to 2-1/2 minutes or until caramels are completely melted when stirred, stirring after each minute. Stir in pecans. Reserve 1/2 cup of the caramel mixture for topping. Drizzle remaining caramel mixture evenly onto bottom of crust. Refrigerate 10 minutes.
BEAT cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over caramel mixture in crust.
BAKE at 325°F for 1 hour 5 minutes to 1 hour 10 minutes or until center is almost set. Run knife or metal spatula around side of pan to loosen cake; cool before removing side of pan. Refrigerate 4 hours or overnight.
TOP with reserved caramel mixture just before serving. Melt chocolate as directed on package; drizzle over cheesecake. Store leftover cheesecake in refrigerator.
by Tweets that mention Caramel Pecan Cheesecake | Love My Philly -- Topsy.com, on November 18 2009 @ 3:03 pm
[...] This post was mentioned on Twitter by Philly Cream Cheese, Toni-Lynn. Toni-Lynn said: RT @LoveMyPhilly: Creamy caramel goes great on many things; apples, ice cream, iced lattes. and Caramel Pecan Cheesecake http://ow.ly/Dppp [...]