Dessert

PHILADELPHIA Caramel-Pecan Cheesecake

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prep time

15 min

total time

5 hr

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kraft

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What You Need

1-1/2 cups Honey Maid Graham Crumbs

1 cup chopped pecans, divided

1/4 cup non-hydrogenated margarine, melted

4 pkg. (250 g each) Philadelphia 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

Make It

HEAT oven to 325°F. Line 13x9-inch pan with foil, with ends of foil extending over sides. Mix graham crumbs, 1/2 cup nuts and margarine; press onto bottom of 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 centre is almost set. Cool completely. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan. Drizzle with caramel topping; sprinkle with remaining nuts. Let stand until topping is firm.

kraft kitchens tips

Healthy Living

Save 50 calories and 7 grams of total fat, including 4 grams of saturated fat, per serving by preparing with Philadelphia Light Brick Cream Cheese and light sour cream.

Size-Wise

Make your next celebration one to remember with this special-occasion cheesecake.