Wednesday, October 22, 2008

Caramel Pecan Cheesecake

Submitted by: Ashley Garback

50 Nilla Wafers, crushed (about 1 1/2 cups)
1 cup chopped pecans, divided
1/4 cup butter
4 packages (8 ounces each) Philadelphia cream cheese, softened
1 cup sugar
1 cup sour cream
3 Tablespoons flour
1 Tablespoon vanilla
4 eggs
1/4 cup caramel ice cream topping

Heat oven to 325 degrees. Line a 13" by 9" baking pan with foil, with ends extending over sides. Mix crumbs, 1/2 cup nuts and butter; press into the bottom of pan. Refrigerate until ready to use.
Beat cream cheese and sugar in a 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 minutes or until center is almost set. Cool. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan. Drizzle with topping; top with remaining nuts. Let stand until topping is set.

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