2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 tsp. vanilla
2 egg s
20 KRAFT Caramels
2 Tbsp. milk
1/2 cup chopped PLANTERS Pecans
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Let's Make It
Heat oven to 350°F.
Combine graham crumbs, 3 Tbsp. sugar and butter; press onto bottom and up side of 9-inch pie plate.
Beat cream cheese, vanilla and remaining sugar in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended.
Microwave caramels and milk in microwaveable bowl on HIGH 1 min., stirring after 30 sec. Continue microwaving and stirring in 10-sec. intervals until caramels are completely melted. Stir in nuts. Pour into crust; cover with cream cheese batter.
Bake 40 min. or until center is almost set. Cool completely. Refrigerate 3 hours.
Prepare as directed with PHILADELPHIA Neufchatel Cheese.
PHILADELPHIA Chocolate, Caramel & Pecan Cheesecake
Melt 4 oz. BAKER'S Semi-Sweet Chocolate as directed on package; cool slightly. Prepare cheesecake as directed, stirring the melted chocolate into the cream cheese batter before pouring over caramel layer in crust.
Cover edge of pie crust with strip of foil for the last 15 min. of the baking time to prevent it from browning too much.
How to Soften the Cream Cheese
Place completely unwrapped packages of cream cheese on microwavable plate. Microwave on HIGH 30 seconds or until slightly softened.
Let cheesecake stand at room temperature for at least 30 min. before slicing to allow the caramel layer to soften.
Calories From Fat
% Daily Value*
Total Fat 27g
Saturated Fat 14g
Trans Fat 0g
Total Carbohydrates 39g
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.