Wednesday, November 25, 2015

Caramel Pecan Cheesecake




1 cup Nabisco® Graham Cracker Crumbs
3 tablespoons sugar
3 tablespoons butter, melted
5 packages (8 oz each) Philadelphia® Cream Cheese, softened
3 tablespoons flour
1 tablespoon vanilla
1 cup Breakstone’s® or Knudsen® Sour Cream
4 eggs
12 Kraft® caramels
32 Planters® Pecan Halves
  • Preheat oven to 325°
  • Mix crumbs, 3 tablespoons sugar, and butter. Press firmly onto the bottom of a 9-inch spring-form pan.
  • Bake for 10 minutes. Remove from oven.
  • Beat cream cheese, 1 cup sugar, flour, & vanilla until well-blended.
  • Add sour cream; mix well.
  • Add eggs, 1 at a time, mixing on low-speed after each addition just until blended.
  • Pour over crust.
  • Bake for 1 hour and 5 minutes or until the center is almost set.
  • Loosen the cake from the rim of the pan. Make sure cheesecake is completely cool before removing the rim of pan. Refrigerate 4 hours or overnight before serving.
  • When ready to serve place the caramels and 1 tablespoon of water in a microwavable bowl.
  • Microwave on high for 1 minute or until caramels are completely melted when stirred.
  • Place pecan halves on cheesecake; drizzle caramel over cheesecake.
* Makes 16 servings

* I tore this recipe out of the November 2004

 magazine Family Circle (2-year)

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