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Visit KraftFoods.com for more recipes, cooking and entertainment ideas. |
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Ingredients:
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66
NILLA Wafers, divided
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1-1/4
cups
sugar, divided
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1/4
cup
(1/2 stick)
margarine or butter, melted
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3
pkg.
(8 oz. each)
PHILADELPHIA Cream Cheese, softened
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1/2
cup
BREAKSTONE'S or KNUDSEN Sour Cream
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1
tsp.
vanilla
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3
eggs
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25
KRAFT Caramels
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3
Tbsp.
milk
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1/2
cup
PLANTERS Pecan Pieces, toasted
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Preparation:
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HEAT oven to 325°F. Finely crush 50 wafers; mix with 1/4 cup sugar and margarine. Press onto bottom of 9-inch springform pan. Stand remaining wafers around edge, pressing gently into crust to secure.
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BEAT cream cheese and remaining sugar in large bowl with mixer until well blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended. Pour over crust.
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BAKE 45 to 50 min. or until center is almost set. Run small knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours. Microwave caramels and milk on HIGH 1 min. or until caramels are completely melted, stirring every 30 sec. Cool slightly. Pour over cheesecake; top with nuts.
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