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 time15 min
Total time5hr 30min
ServingsMakes 16 servings
Ingredients
- 50 NILLA Wafers, finely crushed (about 1-1/2 cups)
- 1 cup chopped pecans, divided
- ¼ 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
- ¼ 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 You
Save 50 calories, 7 g fat including 4 g sat fat per serving by preparing with Neufchatel cheese and reduced-fat sour cream. - Easy Cleanup
Line pan with foil, with ends of foil extending over sides. Use foil handles to lift chilled cheesecake from pan.
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Nutrition InformationNutrition Per Serving | |
|---|---|
| Calories | 430 |
| % Daily Value* | |
| Total fat 33g | |
| Saturated fat 16g | |
| Cholesterol 140mg | |
| Sodium 310mg | |
| Carbohydrate 29g | |
| Dietary fiber 1g | |
| Total sugars 21g | |
| Protein 7g | |
| Vitamin A | 15 %DV |
| Vitamin C | 0 %DV |
| Calcium | 8 %DV |
| Iron | 4 %DV |
