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PHILADELPHIA Caramel Pecan Cheesecake

By: Philadelphia  
"This creamy cheesecake is baked on a wafer and pecan crust then drizzled with caramel topping and more nuts."

Rating: This weblink has been rated 1 time with an average star rating of 5.0 Read Reviews (1)

Rate/Review | 100 people have saved this

Prep Time:
15 Min
Cook Time:
45 Min
Ready In:
5 Hrs

Servings  (Help)

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Original Recipe Yield 16 servings
 

Ingredients

  • 50 NILLA Wafers, crushed
  • 1 cup chopped PLANTERS Pecans, divided
  • 1/4 cup butter, melted
  • 4 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
  • 1 cup sugar
  • 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
  • 3 tablespoons flour
  • 1 tablespoon vanilla
  • 4 eggs
  • 1/4 cup caramel ice cream topping

Directions

  1. Heat oven to 325 degrees F. Line 13x9-inch pan with foil, with ends extending over sides. Mix crumbs, 1/2 cup nuts and butter; press onto bottom of pan. Refrigerate until ready to use.
  2. Beat cream cheese and sugar in large bowl with mixer until blended. Add sour cream, flour and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
  3. Bake 45 min. or until center is almost set. Cool. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan. Drizzle with topping; top with remaining nuts. Let stand until topping is set.

Footnotes

  • Size-Wise: Make a celebration extra special with these indulgent cheesecake bars.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 422 | Total Fat: 32.1g | Cholesterol: 123mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 27, 2009 by LSUFan84 
I made this cheesecake just like the recipe, but in a regular size cheesecake pan! It was... MORE

 
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