PHILADELPHIA Caramel Pecan Cheesecake














Prep Time:
15 min
Total Time:
5 hr
Makes:
16 servings

INGREDIENTS:
50 NILLA Wafers, crushed (about 1-1/2 cups)
1 cup chopped PLANTERS Pecans, divided
1/4 cup (1/2 stick) butter, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
3 Tbsp. flour
1 Tbsp. vanilla
4 eggs
1/4 cup caramel ice cream topping

DIRECTIONS:
HEAT oven to 325°F. Line 13x9-inch pan with foil, with ends extending over sides. Mix crumbs, 1/2 cup nuts and butter; 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 center is almost set. Cool. Refrigerate 4 hours. Use foil handles to lift
cheesecake from pan. Drizzle with topping; top with remaining nuts. Let stand until topping is
set.

Kraft Kitchens Tips
Size-Wise
Make a celebration extra special with these indulgent cheesecake bars.