PHILADELPHIA Caramel Pecan Cheesecake Recipe

PHILADELPHIA Caramel Pecan Cheesecake Recipe

  • 50 NILLA Wafers, crushed
  • 1 cup chopped PLANTERS Pecans, divided
  • 1/4 cup butter, melted
  • 4 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
  • 1 cup sugar
  • 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
  • 3 tablespoons flour
  • 1 tablespoon vanilla
  • 4 eggs
  • 1/4 cup caramel ice cream topping
  1. Heat oven to 325 degrees F. Line 13×9-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.
  2. 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.
  3. 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.
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