This dessert is sure to be a favorite of the cheesecake lovers in your house. And the caramel lovers. And the pecan lovers….
What You Need
Original recipe yields 8 servings
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1/2 tsp. vanilla
2 egg s
20 KRAFT Caramels
2 Tbsp. milk
1/2 cup PLANTERS Chopped Pecans
1 ready-to-use graham cracker crumb crust (6 oz.)
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Let's Make It
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.
Special recipes are fun to eat as part of an annual celebration. Enjoy a serving of this rich and indulgent dessert at an annual holiday celebration.
How to Soften Cream Cheese
Place completely unwrapped packages of cream cheese on microwavable plate. Microwave on HIGH 30 seconds or until slightly softened.
Melt 4 oz. BAKER'S Semi-Sweet Chocolate; cool slightly. Prepare cheescake as directed, stirring the melted chocolate into the cream cheese batter before pouring over caramel layer in crust.
Calories From Fat
% Daily Value*
Total Fat 33g
Saturated Fat 15g
Trans Fat 0g
Total Carbohydrates 44g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.