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

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Ingredients

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