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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

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.

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

75569

Nutrition Information Nutrition per serving
Calories		430
% Daily Value*
Total Fat 33g
	Saturated Fat 16g
Cholesterol 140mg
Sodium 310mg
Total Carbohydrate 29g
	Dietary Fiber 1g
	Total Sugars 21g
Protein 7g
Vitamin A		15% DV
Vitamin C		0% DV
Calcium		8% DV
Iron		4% DV

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