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Caramel-Topped Pecan Cheesecake
Caramel-Topped Pecan Cheesecake

Caramel-Topped Pecan Cheesecake

5 Hr(s) 25 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
9 honey grahams, finely crushed
1/4 cup sugar
1/3 cup butter, melted
1 cup pecan halves, divided
2 pkgs (8 oz. each) cream cheese, softened
1/2 cup firmly packed light brown sugar
1 tsp vanilla
2 eggs
1/4 cup Kraft Caramel Topping
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Let's Make It
PREHEAT oven to 350°F. Mix graham crumbs, sugar and butter. Press firmly onto bottom and up side of 9-inch pie plate. set aside.
SPREAD 1/2 cup or the pecans into shallow baking pan. Bake 8-10 minutes or until lightly toasted, stirring occasionally, cool slightly. Finely chop pecans: sprinkle evenly onto bottom of crust. Set aside
REDUCE oven temperature to 325°F. Beat cream cheese, brown sugar and vanilla in small bowl with electric mixer on medium speed until well blended. Add in eggs: mix just until blended. Pour over pecans in crust. Arrange remaining pecans around edge of pie.
BAKE 40 to 45 minutes or until center is almost set. Cool on wire rack, Refrigerate at least 4 hours. Drizzle with caramel topping just before serving.
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