This easy cheesecake starts with a mix—and sprinkled with pecans, drizzled with caramel topping and looking like you spent a lot of time on it.
What You Need
Original recipe yields 16 servings
2 pkg. (11.1 oz. each) JELL-O No Bake Real Cheesecake Dessert
1/4 cup sugar
10 Tbsp. margarine or butter, melted
2 Tbsp. water
2 cups chopped toasted PLANTERS Pecans, divided
1-1/2 cups caramel ice cream topping, divided
3 cups cold milk
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Let's Make It
Mix Crust Mixes, sugar, margarine and water in large bowl until well blended. Firmly press half of the crumb mixture 1-1/2 inches up side of 9-inch springform pan. Press remaining crumb mixture firmly onto bottom of pan, using bottom of a dry measuring cup. Sprinkle 1 cup of the pecans onto bottom of crust. Drizzle with 3/4 cup of the caramel topping.
Pour milk into large bowl. Add Filling Mixes. Beat with electric mixer on low speed just until blended. Beat on medium speed 3 minutes. (Filling will be thick.) Spoon into crust.
Refrigerate at least 1 hour or until firm. Run knife or metal spatula around rim of pan to loosen cake; remove rim of pan. Sprinkle with remaining 1 cup pecans and drizzle with remaining 3/4 cup caramel topping just before serving. Store leftover cheesecake in refrigerator.
Enjoy a serving of this easy to make dessert on occasion.
Prepare in 13x9-inch baking pan, pressing all of the crumb mixture firmly onto bottom of pan. Continue as directed.
Calories From Fat
% Daily Value*
Total Fat 22g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 59g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 16 servings.
* 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.