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Caramel-Topped Pecan Cheese Pie
Prep Time: 20 min
Total Time: 5 hrs 5 min
Makes: 8 servings
9 whole HONEY MAID Honey Grahams, finely crushed
1/4 cup granulated sugar
1/3 cup margarine or butter, melted
1 cup PLANTERS Pecan Halves, divided
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup firmly packed light brown sugar
2 tsp. vanilla
2 eggs
1/4 cup caramel ice cream topping
PREHEAT oven to 350°F. Mix graham crumbs, granulated sugar and margarine; press firmly onto bottom and up side of 9-inch pie plate; set aside. Spread 1/2 cup of the pecans into shallow baking pan. Bake 8 to 10 minutes or until lightly toasted, stirring occasionally. Cool slightly. Finely chop pecans; sprinkle evenly onto bottom of crust. Set aside.
REDUCE oven temperature to 325°F. Beat cream cheese, brown sugar and vanilla in small bowl with electric mixer on medium speed until well blended. Add in eggs; mix just until blended. Pour over pecans in crust. Arrange remaining pecans around edge of pie.
BAKE 40 to 45 minutes or until center is almost set. Cool on wire rack. Refrigerate at least 4 hours. Drizzle with caramel topping just before serving. Store leftover cheesecake in refrigerator.
NUTRITION
INFORMATION
Nutrition (per serving)
Calories 560 Total fat 40g Saturated fat 18g Cholesterol 115mg Sodium 460mg Carbohydrate 43g Dietary fiber 2g Sugars 29g Protein 8g Vitamin A 20%DV Vitamin C 0%DV Calcium 8%DV Iron 8%DV
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