If you’re a fan of caramel covered nuts, then you’ll love this PHILADELPHIA 3-Step Caramel Pecan Cheesecake. It’s got all the taste of caramel and pecans blended in a smooth, creamy, classic cheesecake. Don’t forget to store leftover slices in the refrigerator!
Prep Time: 15 min
Total Time: 4 hr 25 min
Makes: 8 servings
Nutritional Information
Ingredients
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1/2 tsp. vanilla
2 eggs
20 KRAFT Caramels
2 Tbsp. milk
1/2 cup PLANTERS Chopped Pecans
1 HONEY MAID Graham Pie Crust (6 oz.)
Instructions
PREHEAT oven to 350°F. Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs; mix just until blended.
MELT caramels with milk in small saucepan on low heat, stirring frequently until caramels are completely melted. Stir in pecans. Pour into crust; cover with cream cheese batter.
BAKE 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Let cheesecake stand at room temperature for at least 30 minutes before slicing to allow caramel layer to soften. Store leftover cheesecake in refrigerator.
by Tweets that mention PHILADELPHIA 3-STEP Caramel Pecan Cheesecake | Love My Philly -- Topsy.com, on November 16 2009 @ 2:21 pm
[...] This post was mentioned on Twitter by Philly Cream Cheese, guythinks. guythinks said: RT @LoveMyPhilly: We’re known for our cheesecakes, and let me tell you, few things are better than a 3-Step Caramel Pecan— http://ow.ly/CRid [...]