Carmel Praline cheese Cake

By Reneeb

Ingredients

• 1-1/4 cups Honey Maid Graham Crumbs 1/4 cup butter, melted 1 pkg. (269 g) Kraft Caramels, divided 1/4 cup milk, divided 1 cup chopped pecans, divided 3 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened 3/4 cup sugar 1 tsp. vanilla 3 eggs

Preparation

Step 1

HEAT oven to 350°F.

MIX graham crumbs and butter; press onto bottom of 9-inch springform pan lined with parchment paper.

RESERVE 4 caramels, 1 Tbsp. milk and 1/4 cup nuts for later use. Microwave remaining caramels and milk in microwaveable bowl on HIGH 1-1/2 min., stirring after 45 sec. Stir until caramels are completely melted and mixture is well blended. Stir in remaining nuts; pour over crust.

BEAT cream cheese, sugar and vanilla with mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over caramel mixture.

BAKE 45 to 50 min. or until centre is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.

MICROWAVE reserved caramels and milk in microwaveable bowl on HIGH 30 sec.; stir until smooth. Drizzle over cheesecake; top with reserved nuts.
kraft kitchens tipsHow to Unwrap CaramelsHaving trouble unwrapping caramels? Place them in the freezer for about 20 min. - the plastic wrapping should easily peel off.Make AheadCheesecake can be refrigerated overnight before serving. Or, cooled baked cheesecake can be frozen. Thaw overnight in refrigerator before serving.SubstitutePrepare using Philadelphia Light Brick Cream Cheese Spread