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HONEY MAID Caramel Pecan Cheesecake

Prep time

15 min

Total time

5 hr 0 min

Servings

Makes 16 servings, 1 piece (125 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.
  • Beat  cream cheese and sugar in large bowl with mixer until blended. Add sour cream, flour and vanilla; mix well. Add eggs, one at a time, mixing on low speed after each just until blended. Pour over crust.
  • Bake  45 min. or until centre of cheesecake is almost set. Cool completely.
  • Refrigerate  cheesecake 4 hours.
  • Use  foil handles to lift cheesecake from pan. Drizzle with caramel topping; sprinkle with remaining nuts. Let stand until topping is firm.
  • Line  13x9-inch pan with foil, with ends of foil extending over sides. Combine crumbs, margarine and 1/2 cup nuts; press onto bottom of prepared pan. Refrigerate until ready to use.

Recipe Tips

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

SubstitutePrepare using brick light cream cheese and light sour cream.

112153
Amount per serving Calories 410
% Daily Value*
Total Fat 31g
Saturated Fat 14g
Carbohydrate 28g
Fibre 1g
Sugars 20g
Protein 8g
Cholesterol 115mg
Sodium 390mg
Potassium 4% DV
Calcium 8% DV
Iron 4% DV

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