PHILADELPHIA CARAMEL-PECAN CHEESECAKE

Philadelphia Caramel-Pecan Cheesecake image

Provided by Chef mariajane

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