- 16
Ingredients
- 2 cups HONEY MAID Graham Cracker Crumbs
- 6 Tbsp. butter or margarine, melted
- 35 KRAFT Caramels
- 1/4 cup milk
- 1 cup chopped PLANTERS Pecans
- 3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
- 3/4 cup sugar
- 1 tsp. vanilla
- 3 eggs
- 1 square BAKER'S Semi-Sweet Chocolate
Preparation
Step 1
MIX crumbs and butter; press firmly onto bottom and 2 inches up side of 9-inch springform pan.
PLACE caramels and milk in small microwavable bowl. Microwave on HIGH 2 to 2-1/2 minutes or until caramels are completely melted when stirred, stirring after each minute. Stir in pecans. Reserve 1/2 cup of the caramel mixture for topping. Drizzle remaining caramel mixture evenly onto bottom of crust. Refrigerate 10 minutes.
BEAT cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over caramel mixture in crust.
BAKE at 325°F for 1 hour 5 minutes to 1 hour 10 minutes or until center is almost set. Run knife or metal spatula around side of pan to loosen cake; cool before removing side of pan. Refrigerate 4 hours or overnight.
TOP with reserved caramel mixture just before serving. Melt chocolate as directed on package; drizzle over cheesecake. Store leftover cheesecake in refrigerator.
Note
If using a dark nonstick springform pan, bake at 300°F for 1 hour 5 minutes to 1 hour 10 minutes or until center is almost set.
To pipe chocolate:Place a square of BAKER'S Semi-Sweet Baking Chocolate in a freezer-weight sealable plastic bag; seal bag. Microwave on HIGH 30 seconds. Squeeze bag to evenly melt chocolate. Fold down top of bag tightly and snip a tiny (about 1/8-inch) piece off one of the bottom corners of bag. Holding the top of the bag firmly, drizzle chocolate through opening in desired patterns on cheesecakes, brownies, cookies, cakes or other desserts.