Caramel-Pecan Cheesecake

Name: Caramel-Pecan Cheesecake
Prep time: 6 h 30 min
Cook time: 6 h 30 min
Total time: 6 h 30 min
Yield: 30
Cuisine: Global
Ingredients: 6 Tbsps butter, melted; 35 KRAFT Caramels; 680 grams pkg. each) PHILADELPHIA Cream Cheese, softened; 3 eggs; 473 milliliters 16 graham crackers, finely crushed (about; 59 milliliters milk; 237 milliliters chopped PLANTERS Pecans; 28 grams BAKERS Semi-Sweet Chocolate; 177 milliliters sugar; 1 teaspoon vanilla

This recipe serves 30. One serving contains 223 calories, 3g of protein, and 15g of fat. This recipe covers 3% of your daily requirements of vitamins and minerals. A mixture of eggs, caramels, vanilla, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes around 6 hours and 30 minutes.

Instructions

Heat oven to 325F.

Equipment you will use

Oven

Mix graham crumbs and butter; press onto bottom and 2 inches up side of 9-inch springform pan.

Ingredients you will need

Butter

Equipment you will use

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.

Ingredients you will need

Caramel

Crust

Milk

Nuts

Equipment you will use

Microwave

Bowl

Beat cream cheese, sugar and vanilla with mixer until well blended.

Ingredients you will need

Cream Cheese

Vanilla

Sugar

Equipment you will use

Blender

Add eggs, 1 at a time, mixing on low speed after each just until blended.

Ingredients you will need

Egg

Pour into crust.

Ingredients you will need

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.

Equipment you will use

Oven

Knife