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Caramel-Pecan Cheesecake

If you always save room for creamy caramel-topped cheesecake at your favorite restaurant, get this one on your menu at home tonight. All the delectable flavor without the tab.

Prep time

15 min

Total time

5 hr 30 min

Servings

Makes 16 servings

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    Ingredients
    • 50 NILLA Wafers, finely crushed (about 1-1/2 cups)
    • 1 cup chopped pecans, divided
    • 1/4 cup butter, melted
    • 4 pkg. (8 oz. each) brick cream cheese, softened
    • 1 cup sugar
    • 1 cup sour cream
    • 3 Tbsp. flour
    • 1 Tbsp. vanilla
    • 4 eggs
    • 1/4 cup caramel ice cream topping
Preparation
  • Heat oven to 325°F.
  • Mix wafer crumbs, 1/2 cup nuts and butter; press onto bottom of 13x9-inch pan. Refrigerate until ready to use.
  • 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.
  • Bake 45 min. or until center is almost set. Cool. Refrigerate 4 hours. Drizzle with topping; top with remaining nuts. Let stand until topping is firm.

Recipe Tips

Take AlongThis show-stopping cheesecake is sure to be a hit at your next special occasion. Prepare it in a 13x9-inch Chinet Bakeware® baking pan, then secure the tight-fitting lid for easy transport to your destination. The strong nonstick Chinet Bakeware® baking pan doubles as the perfect serving container, too. And since it’s disposable, you don’t have to worry about leaving behind your favorite baking pan.

Easy CleanupLine pan with foil, with ends of foil extending over sides. Use foil handles to lift chilled cheesecake from pan.

Better For YouSave 50 calories, 7 g fat including 4 g sat fat per serving by preparing with Neufchatel cheese and reduced-fat sour cream.

75569

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