HONEY MAID Caramel Pecan Cheesecake

HONEY MAID Caramel Pecan Cheesecake

Prep time15 min
Total time5hr 0min
ServingsMakes 16 servings, 1 piece (125 g) each.
  • 1½ cups Honey Maid Crumbs
  • 1 cup chopped pecans, divided
  • ¼ 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
  • ¼ cup caramel ice cream topping
  • 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-Wise
    Make your next celebration one to remember with this special-occasion cheesecake.
  • Substitute
    Prepare using brick light cream cheese and light sour cream.


Nutrition Information

Nutrition Per Serving

 % Daily Value*
Fat 31g 
   Saturated 14g 
   Carbohydrate 28g 
   Fibre 1g 
   Sugars 20g 
   Protein 8g 
   Fibre 1g 
   Sugars 20g 
Protein 8g 
Cholesterol115 mg
Sodium390 mg
Potassium4 %DV
Calcium8 %DV
Iron4 %DV

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