3 packages (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 teaspoon vanilla
25 KRAFT Caramels
3 tablespoons milk
1/2 cup PLANTERS Pecan Pieces, toasted
How to Make It
HEAT oven to 325ºF. Finely crush 50 wafers; mix with 1/4 cup sugar and margarine. Press onto bottom of 9-inch springform pan. Stand remaining wafers around edge, pressing gently into crust to secure.
BEAT cream cheese and remaining sugar in large bowl with mixer until well blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended. Pour over crust.
BAKE 45 to 50 min. or until center is almost set. Run small knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours. Microwave caramels and milk on HIGH 1 min. or until caramels are completely melted, stirring every 30 sec. Cool slightly. Pour over cheesecake; top with nuts.
Nutritional Information Calories: 410 Total fat: 26 g Saturated fat: 12 g Cholesterol: 95 mg Sodium: 320 mg Carbohydrate: 39 g Dietary fiber: 1 g Sugars: 31 g Protein: 6 g Vitamin A: 15% DV Vitamin C: 0% DV Calcium: 8% DV Iron: 4% DV
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.