Caramel-Pecan Cheesecake

Name: Caramel-Pecan Cheesecake
Prep time: 15 min
Total time: 330 min
Yield: 16
Ingredients: 50 NILLA Wafers, finely crushed (about 1-1/2 cups); 1 cup pecans, divided; ¼ cup butter, melted; 4 pkg. 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

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.

Let's whip it up

Prep time:

0 min

Total time:

0 min

Servings:

Ingredient list

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

Nutrition factsNutrition information

Recipe Tips

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.