Categories: Dessert
Ingredients
- 1 cup PLANTERS Pecan Pieces, divided
- 50 NILLA Wafers, finely crushed (about 1-1/2 cups)
- 1/4 cup 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
- 24 KRAFT Caramels
- 1 Tbsp. water
- 3 squares BAKER'S Semi-Sweet Chocolate
Directions
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HEAT oven to 325°F.
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LINE 13×9-inch pan with foil, with ends of foil extending over sides. Reserve 1/2 cup nuts. Finely chop remaining nuts; mix with wafer crumbs and butter. Press onto bottom of prepared pan. Refrigerate until ready to use.
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BEAT cream cheese and sugar in large bowl with mixer until well 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.
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BAKE 45 min. or until center is almost set. Cool completely.
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MICROWAVE caramels and water in microwaveable bowl on HIGH 1 min. or until caramels are completely melted when stirred. Pour over cheesecake; top with reserved nuts. Melt chocolate; drizzle over cheesecake. Refrigerate 4 hours. Use foil handles to remove cheesecake from pan before cutting to serve.
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Calories 250