Caramel Pecan Cheesecake

2 cups HONEY MAID Graham Cracker Crumbs
6 tablespoons butter or margarine, melted
35 KRAFT Caramels
1/4 cup milk
1 cup chopped PLANTERS Pecans
3 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
3/4 cup sugar
1 teaspoon vanilla
3 eggs
1 (1 ounce) square BAKER'S Semi-Sweet Baking Chocolate

Mix crumbs and butter; press firmly onto bottom and 2 inches up side
of 9-inch springform pan.
Place caramels and milk in small microwavable bowl. Microwave on HIGH
2 to 2-1/2 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. Drizzle remaining caramel mixture
evenly onto bottom of crust. Refrigerate 10 minutes.
Beat cream cheese, sugar and vanilla with electric mixer 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
Bake at 325 degrees F 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; cool 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.

Yield: 16 servings

Recipe Provided By:
All cheesecakes...all the time!  You are invited...


Reply via email to