Thursday, November 11, 2010

Philadelphia Caramel-Pecan Cheesecake

My wife and I LOVE cheesecake, so when my wife came across this recipe in our Kraft Magazine she quickly thrust the magazine at me and said "Make this please!" This was my first attempt ever at a cheese cake and guess what, I didn't get a picture of it. How sad is that! I will say it was very tasty and definitely worth fixing, but I'm sure there has got to be some simpler recipes out there.

50 Nilla Wafers, crushed (about 1 1/2 cups) (I put them in the blender and pulsed it till coarse)
1 cup chopped Planters Pecans, divided
1/4 cup (1/2 stick) butter, melted
4 pkg. (8 oz. each) Philadelphia Cream Cheese, softened
1 cup sugar
1 cup Breakstone's or Knudsen Sour Cream. (I used the Target brand)
3 Tbsp. Flour
1 Tbsp. vanilla
4 eggs
1/4 cup caramel ice cream topping

Heat oven to 325°
Mix wafer crumb, 1/2 cup nuts and butter; press onto bottom of 13x9-inch pan. Refrigerate until ready to use.
Beat cream cheese ans 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. Erfrigerate 4 hours. Drizzle with topping; top with remaining nuts. Let stand until topping is firm.

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