Wednesday, July 11, 2007

Philadelphia 3-Step Caramel Pecan Cheesecake

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 HONEY MAID Graham Pie Crust (6 oz.)
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.
Garnish (Not Shown): Top each slice with pecan halves and drizzle caramel on top.

Size It Up Special recipes are fun to eat as part of an annual celebration. Enjoy a serving of this rich and indulgent dessert at an annual holiday celebration. How To Soften Cream Cheese Place completely unwrapped packages of cream cheese on microwavable plate. Microwave on HIGH 30 seconds or until slightly softened.

No comments: