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.

Let's whip it up

Prep time:

0 min

Total time:

0 min

Servings:

0

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 egg s
  • ¼ cup caramel ice cream topping

Nutrition facts

Recipe Tips

1

Heat oven to 325°F.

2

Mix wafer crumbs, 1/2 cup nuts and butter; press onto bottom of 13x9-inch pan. Refrigerate until ready to use.

3

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.

4

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.