Description
Kraft Kitchens

Ingredients

• 1-1/2 cups Nabisco Graham Cracker Crumbs
  
• 1 cup coarsely chopped Planters Pecans, divided
  
• 2 tablespoons granulated sugar
  
• 1/4 cup (1/2 stick) butter, melted
  
• 4 packages (8 ounces each) Philadelphia Cream Cheese, softened
  
• 1 cup firmly packed brown sugar
  
• 2 tablespoons flour
  
• 1 tablespoon vanilla
  
• 1/2 cup Breakstone's or Knudsen Sour Cream
  
• 3 eggs
  
• 1 bag (14 ounces) Kraft Caramels, divided
  
• 2 tablespoons water, divided

Preparation
Prep: 15 minutes plus refrigeration | Bake: 40 minutes

Mix crumbs, 1/2 cup pecans, granulated sugar and butter. Line 13x9-inch baking pan with foil; press crumbs firmly onto bottom of pan. Bake at 350°F for 10 minutes.

Beat cream cheese, brown sugar, flour and vanilla with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended.

Place 36 caramels and 1 tablespoon water in microwavable bowl. Microwave on HIGH 1 minute or until caramels are completely melted when stirred. Add to cream cheese batter; stir until well blended. Pour over crust.

Bake at 350°F for 40 minutes or until center is almost set.

Sprinkle cheesecake with remaining 1/2 cup pecans. Refrigerate 4 hours or overnight.

Place remaining caramels and 1 tablespoon water in microwavable bowl. Microwave 1 minute. Drizzle over cheesecake. Cut into 32 pieces.

Nutrition
no information available

Serves
Makes 32 servings.

Variations
no information available