Caramel-Pecan Cheesecake

3  Ratings
  • 15 min prep
  • 5 hr total
  • Makes 20 servings, 1 piece (100 g) each.


Submitted by 0

Caramel-Pecan Cheesecake Recipe

Ingredients

  • 1-1/2 cups Honey Maid Crumbs
  • 1 cup chopped pecans, divided
  • 1/4 cup non-hydrogenated margarine, melted
  • 4 pkg. (250 g each) brick cream cheese, softened
  • 1 cup sugar
  • 1 cup sour cream
  • 3 Tbsp. flour
  • 1 Tbsp. vanilla
  • 4 eggs
  • 1/4 cup caramel ice cream topping

Instructions

  • Heat  oven to 325°F. Line 13x9-inch pan with foil, with ends of foil extending over sides. Mix 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, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
  • Bake  45 min. or until centre 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.

Recipe Tips

Better For YouSave 50 calories and 7 grams of total fat, including 4 grams of saturated fat, per serving by preparing with brick light cream cheese and light sour cream.

Size-WiseMake your next celebration one to remember with this special-occasion cheesecake.

112153

Nutrition Information

Makes 20 servings, 1 piece (100 g) each.

Nutrition per serving:

  • Calories 340 
  • Total fat 25 g
  • Saturated fat 12 g
  • Cholesterol 105 mg
  • Sodium 340 mg
  • Carbohydrate 23 g
  • Dietary fibre 1 g
  • Sugars 17 g
  • Protein 7 g
  • Vitamin A 20 %DV
  • Vitamin C 2 %DV
  • Calcium 8 %DV
  • Iron 4 %DV

This recipe features: