Best Philadelphia Caramel Pecan Cheesecake Recipes

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PHILADELPHIA CARAMEL-PECAN CHEESECAKE



Philadelphia Caramel-Pecan Cheesecake image

This is a great recipe from Kraftcanada.com. I'm a lover of cheesecakes, and this is absolutely delicious.

Provided by Chef mariajane

Categories     Cheesecake

Time 1h

Yield 20 serving(s)

Number Of Ingredients 10

1 1/2 cups graham wafer crumbs
1 cup pecans, chopped
1/4 cup non-hydrogenated margarine, melted
4 (250 g) packages Philadelphia Cream Cheese, softened
1 cup sugar
1 cup sour cream
3 tablespoons flour
1 tablespoon vanilla
4 eggs
1/4 cup caramel ice cream topping

Steps:

  • 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, one at a time, mixing on low speed after each just until blended. Pour over crust.
  • Bake 45 minutes or unti center 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.
  • Prep time does not include refrigeration time.

Nutrition Facts : Calories 333.3, Fat 25.4, SaturatedFat 13.2, Cholesterol 102.4, Sodium 220.6, Carbohydrate 21.2, Fiber 0.8, Sugar 12.4, Protein 6.5

PHILADELPHIA CARAMEL-PECAN CHEESECAKE



PHILADELPHIA Caramel-Pecan Cheesecake image

Enhance your cheesecake repertoire with a delicious caramel and pecan twist. This caramel-pecan cheesecake features crushed vanilla wafer crust and tangy sour cream. PHILADELPHIA Caramel-Pecan Cheesecake is great for any holiday table.

Provided by My Food and Family

Categories     Nuts

Time 6h

Yield 16 servings

Number Of Ingredients 10

1 cup chopped pecans, divided
50 vanilla wafers, finely crushed (about 1-2/3 cups)
1/4 cup 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

Steps:

  • Heat oven to 325°F.
  • Chop 1/2 cup nuts finely; mix with wafer crumbs 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 caramel topping; sprinkle with remaining nuts.

Nutrition Facts : Calories 440, Fat 34 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 130 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 0.7896 g, Sugar 0 g, Protein 7 g

PHILADELPHIA® 3-STEP® CARAMEL PECAN CHEESECAKE



PHILADELPHIA® 3-STEP® Caramel Pecan Cheesecake image

This dessert is sure to be a favorite of the cheesecake lovers in your house. And the caramel lovers. And the pecan lovers....

Provided by My Food and Family

Categories     Recipes

Time 4h25m

Yield Makes 8 servings.

Number Of Ingredients 8

2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1/2 tsp. vanilla
2 eggs
20 KRAFT Caramels
2 Tbsp. milk
1/2 cup PLANTERS Chopped Pecans
1 ready-to-use graham cracker crumb crust (6 oz.)

Steps:

  • Preheat oven to 350°F. Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs; mix just until blended.
  • Melt caramels with milk in small saucepan on low heat, stirring frequently until caramels are completely melted. Stir in pecans. Pour into crust; cover with cream cheese batter.
  • Bake 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Let cheesecake stand at room temperature for at least 30 minutes before slicing to allow caramel layer to soften. Store leftover cheesecake in refrigerator.

Nutrition Facts : Calories 510, Fat 33 g, SaturatedFat 15 g, TransFat 0 g, Cholesterol 115 mg, Sodium 410 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 8 g

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