* PHILADELPHIA Caramel-Pecan Cheesecake

By Connie

Ingredients

• What You Need
• 50 NILLA Wafers, crushed (about 1-1/2 cups)
• 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
• 3 Tbsp. flour
• 1 Tbsp. vanilla
• 4 eggs
• 1/4 cup caramel ice cream topping

Details

Servings 16

Preparation

Step 1

HEAT oven to 325°F.

MIX wafer crumbs, 1/2 cup nuts and butter; press onto bottom of 13x9-inch pan. Refrigerate until ready to use.

BEAT cream cheese and 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. Refrigerate 4 hours. Drizzle with topping; top with remaining nuts. Let stand until topping is firm.

Line pan with foil, with ends of foil extending over sides. Use foil handles to lift chilled cheesecake from pan.