1 1/4 cups finely chopped toasted pecans
2 tablespoons non-hydrogenated margarine, melted
2 tablespoons sugar
32 KRAFT Caramels, chopped
three tablespoons milk
three (250 g) packages PHILADELPHIA Brick Cream Cheese, softened
three/4 cup white sugar
1 (eight ounce) package deal deal BAKERS Semi-Sweet Chocolate, melted, cooled barely
half cup pecan halves, toasted
fifty 5 minutes
5 hrs 10 minutes
- Heat oven to 350 ranges F. Cowl bottom of 9 inch springform pan with parchment paper. Combine chopped pecans, margarine and a few tablespoon sugar; press onto bottom of pan. Microwave caramels and milk in microwaveable bowl on MEDIUM 4 to 5 minutes or until caramels are completely melted and mixture is properly blended, stirring every 2 minutes. Unfold over crust to inside 1 inch of edge; cool.
- Beat cream cheese and remaining sugar with mixer until blended. Add eggs, 1 at a time, mixing on low velocity after each merely until blended. Stir in chocolate; pour over caramel layer.
- Bake 45 to 50 minutes or until centre is almost set. Run knife or metallic spatula spherical rim of pan to loosen cake; cool sooner than eradicating rim. Refrigerate 4 hours. Sprinkle with pecans halves merely sooner than serving.
- 433 kcal
- 36.eight g
- Ldl ldl cholesterol
- ninety 4 mg
- 31 g
- forty eight%
- 2.2 g
- 7.three g
- 263 mg
* % Daily Values are based mostly totally on a 2,000 calorie weight-discount plan.
Recipe by Philadelphia Cream Cheese
“This heavenly cheesecake is layered with caramel and chocolate and served up in a toasted pecan crust.”