Caramel Pecan Cheesecake Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 c. Honey Maid Graham Cracker Crumbs
6 Tbsp. butter or margarine, melted.
35 KRAFT caramels
1/4 c. milk
1 c. chopped Planters Pecans
3 pkg. (8oz. each) Philadelphia Cream Cheese, softened.
3/4 c. sugar
1 tsp. vanilla
3 eggs
1 square Baker's Semi-sweet chocolate
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Directions: |
Directions:Mix crumbs and butter; press firmly onto bottom and 2 inches upside of 9 inche springform pan. (Can also use pre-made graham cracker pie crust)
Place caramels and milk in small microwaveable bowl. Microwave on HIGH 2-2.5 minutes or until caramels are completely melted when stirred, stirring after each minute. Stir in pecans. Reserve 1/2 cup of the caramel mixture for topping. Drizzing remaining caramel mixture evenly onto bottom of crust. Refrigerate 10 minutes.
Beat Cream cheese, sugar and vanilla with electric mixture on medium speed until well-blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over caramel mixture in crust.
Bake at 325º for 1 hour 5 minutes to 1 hour 10 minutes or until center is almost set. Run knife or metal spatula around side of pan to loosen cake; cook before removing side of pan. Refrigerate 4 hours or overnight.
Top with reserved caramel mixture just before serving. Melt chocolate as directed on package; drizzle over cheesecake. Store leftover cheesecake in refrigerator. |
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