CARAMEL-PECAN CHEESECAKE

Caramel-Pecan Cheesecake image

This glorious Caramel-Pecan Cheesecake looks like special-occasion fare, but it only takes 20 minutes to prepare for the oven.

Provided by My Food and Family

Categories Nuts

Time 6h30m

Yield 16 servings

Number Of Ingredients 10

Ingredients

16 graham crackers, finely crushed (about 2 cups)
6 Tbsp. butter, melted
35 KRAFT Caramels
1/4 cup milk
1 cup chopped pecans
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
3/4 cup sugar
1 tsp. vanilla
3 eggs
1 oz. BAKER'S Semi-Sweet Chocolate

Steps:

Heat oven to 325°F.
Mix graham crumbs and butter; press onto bottom and 2 inches up side of 9-inch springform pan.
Microwave caramels and milk in small microwaveable bowl on HIGH 2 to 2-1/2 min. or until caramels are completely melted, stirring after each minute. Stir in nuts. Reserve 1/2 cup caramel mixture for topping; drizzle remaining caramel mixture over bottom of crust. Refrigerate 10 min.
Beat cream cheese, sugar and vanilla with mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour into crust.
Bake 1 hour 5 min. to 1 hour 10 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.
Top with reserved caramel mixture just before serving. Melt chocolate as directed on package; drizzle over cheesecake.

Nutrition Facts : Calories 430, Fat 29 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 110 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 7 g