Love My Philly

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.