PHILADELPHIA CARAMEL-PECAN CHEESECAKE
Enhance your cheesecake repertoire with a delicious caramel and pecan twist. This caramel-pecan cheesecake features crushed vanilla wafer crust and tangy sour cream. PHILADELPHIA Caramel-Pecan Cheesecake is great for any holiday table.
Provided by My Food and Family
Categories Nuts
Time 6h
Yield 16 servings
Number Of Ingredients 10
Steps:
- Heat oven to 325°F.
- Chop 1/2 cup nuts finely; mix with wafer crumbs 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 caramel topping; sprinkle with remaining nuts.
Nutrition Facts : Calories 440, Fat 34 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 130 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 0.7896 g, Sugar 0 g, Protein 7 g
PHILADELPHIA® 3-STEP® CARAMEL PECAN CHEESECAKE
This dessert is sure to be a favorite of the cheesecake lovers in your house. And the caramel lovers. And the pecan lovers....
Provided by My Food and Family
Categories Recipes
Time 4h25m
Yield Makes 8 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F. Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs; mix just until blended.
- Melt caramels with milk in small saucepan on low heat, stirring frequently until caramels are completely melted. Stir in pecans. Pour into crust; cover with cream cheese batter.
- Bake 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Let cheesecake stand at room temperature for at least 30 minutes before slicing to allow caramel layer to soften. Store leftover cheesecake in refrigerator.
Nutrition Facts : Calories 510, Fat 33 g, SaturatedFat 15 g, TransFat 0 g, Cholesterol 115 mg, Sodium 410 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 8 g
CARAMEL PECAN CHEESECAKE
I created this creamy cheesecake using two of my favorites—caramel and pecans. It is a stunning cake and rivals any I've tasted. -Deidre Sizer, Cedarville, Ohio
Provided by Taste of Home
Categories Desserts
Time 1h45m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. Combine cookie crumbs and butter; press onto the bottom and 1 in. up the sides of a greased 10-in. springform pan. Bake until set, 8-10 minutes. Cool on a wire rack. Reduce oven setting to 325°., Meanwhile, stir 1/4 cup flour into caramel topping. Reserve 1/3 cup caramel mixture and 2 tablespoons pecans. Drizzle remaining caramel mixture over crust; sprinkle with remaining pecans. , In another bowl, beat cream cheese, sugar, vanilla and remaining flour until smooth. Beat in eggs and yolks just until combined. Stir in cream. Pour into crust; place springform pan on a rimmed baking sheet. Bake until center is almost set, 65-70 minutes., For topping, combine sour cream and sugar; carefully spread over warm filling. Bake until topping is set, 10-12 minutes longer. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. , Chill for 8 hours or overnight, covering when completely cooled. Remove sides of pan. Just before serving, drizzle with reserved caramel mixture; sprinkle with reserved pecans. Refrigerate leftovers.
Nutrition Facts : Calories 858 calories, Fat 58g fat (31g saturated fat), Cholesterol 255mg cholesterol, Sodium 510mg sodium, Carbohydrate 72g carbohydrate (37g sugars, Fiber 2g fiber), Protein 14g protein.
PHILLY CARAMEL CHEESECAKE BARS
Take cheesecake bars over-the-top with a drizzle of caramel and a dusting of chopped pecans.
Provided by Philadelphia Cream Cheese
Categories Trusted Brands: Recipes and Tips Cooking with Philly Canada
Time 5h30m
Yield 32
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees F.
- Line 13x9-inch pan with foil, with ends of foil extending over sides. Spray with cooking spray. Mix graham crumbs, 1/2 cup nuts and butter; press onto bottom of pan.
- Beat cream cheese and sugar in large bowl with mixer until well blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
- Bake 45 minutes or until centre is almost set. Cool completely. Refrigerate 4 hours. Drizzle with caramel topping; sprinkle with remaining nuts. Use foil handles to lift dessert from pan before cutting into bars.
Nutrition Facts : Calories 202.4 calories, Carbohydrate 13.8 g, Cholesterol 65.5 mg, Fat 15.7 g, Fiber 0.4 g, Protein 3.7 g, SaturatedFat 7.3 g, Sodium 182.3 mg, Sugar 7.5 g
PHILADELPHIA CARAMEL-PECAN CHEESECAKE
This is a great recipe from Kraftcanada.com. I'm a lover of cheesecakes, and this is absolutely delicious.
Provided by Chef mariajane
Categories Cheesecake
Time 1h
Yield 20 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 325°F Line 13x9-inch pan with foil, with ends of foil extending over sides. Mix graham crumbs, 1/2 cup nuts, and margarine; press onto bottom of 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, one at a time, mixing on low speed after each just until blended. Pour over crust.
- Bake 45 minutes or unti center is almost set. Cool completely. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan. Drizzle with caramel topping; sprinkle with remaining nuts. Let stand until topping is firm.
- Prep time does not include refrigeration time.
Nutrition Facts : Calories 333.3, Fat 25.4, SaturatedFat 13.2, Cholesterol 102.4, Sodium 220.6, Carbohydrate 21.2, Fiber 0.8, Sugar 12.4, Protein 6.5
CARAMEL CHEESECAKE
The gooey caramel on top really makes this cheesecake. It's definitely a family favorite. -Rena Fields, Sackets Harbor, New York
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 16 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 375°. In a small bowl, mix wafer crumbs and sugar; stir in butter. Press onto bottom and 3/4 in. up sides of a greased 10-in. springform pan., In a large bowl, beat cream cheese and sugar until smooth. Beat in flour and vanilla. Add eggs; beat on low speed just until blended. Pour into prepared crust. Place pan on a baking sheet., Bake 30-35 minutes or until center is almost set. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., In a large heavy saucepan, melt caramels with milk over low heat; stir until smooth. Stir in walnuts. Cool to room temperature. Remove rim from springform pan. Serve cheesecake with caramel sauce.
Nutrition Facts : Calories 352 calories, Fat 19g fat (9g saturated fat), Cholesterol 72mg cholesterol, Sodium 208mg sodium, Carbohydrate 42g carbohydrate (31g sugars, Fiber 1g fiber), Protein 7g protein.
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