- 1
Ingredients
- 1 cup finely chopped toasted pecans
- 2 Tbsp. butter, melted
- 3/4 cup plus 2 Tbsp. sugar, divided
- 32 KRAFT Caramels, chopped
- 3 Tbsp. milk
- 3 pkg. (250 g each) PHILADELPHIA Brick Cream Cheese, softened
- 3 eggs
- 1 pkg. (8 squares) BAKER'S Semi-Sweet Chocolate, melted, cooled slightly
- 1/2 cup pecan halves, toasted
Preparation
Step 1
Preheat oven to 350°F. Cover bottom of 9-inch springform pan with parchment paper. Combine chopped pecans, butter and 2 Tbsp. of the sugar; press onto bottom of pan. Microwave caramels and milk in microwaveable bowl on MEDIUM 4 to 5 min. or until caramels are completely melted and mixture is well blended, stirring every 2 min. Spread over crust to within 1 inch of edge; cool.
Beat cream cheese and remaining 3/4 cup sugar with electric mixer until well blended. Add eggs, one at a time, mixing on low speed after each addition just until blended. Stir in chocolate; pour over caramel layer.
Bake 45 to 50 min. or until centre is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim. Refrigerate at least 4 hours before serving. Sprinkle with pecans just before serving. Store leftovers in refrigerator.