Philadelphia Caramel-Pecan Cheesecake

Submitted by Chef mariajane

"This is a great recipe from Kraftcanada.com. I'm a lover of cheesecakes, and this is absolutely delicious."

 

• Ready In: 1hr
• Ingredients: 10
• Serves: 20

ingredients

• 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

directions

1. 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.
2. 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.
3. 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.
4. Prep time does not include refrigeration time.