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HONEY MAID Caramel-Pecan Cheesecake

Prep time

15 min

Total time

5 hr 0 min

Servings

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

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    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
Preparation
  • 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.

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Nutrition Information

Nutrition per serving

  • Calories

    340

  • Fat

    25g

  • Saturated

    12g

  • Cholesterol

    105mg

  • Sodium

    340mg

  • Carbohydrate

    23g

  • Fibre

    1g

  • Sugars

    17g

  • Protein

    7g

  • Vitamin A

    20%DV

  • Vitamin C

    2%DV

  • Calcium

    8%DV

  • Iron

    4%DV

This recipe features:

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