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Search by meal occasion |
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1-1/2
cups
NABISCO Graham Cracker Crumbs
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1
cup
coarsely chopped
PLANTERS Pecans, divided
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2
Tbsp.
granulated sugar
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1/4
cup
(1/2 stick)
butter, melted
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4
pkg.
(8 oz. each)
PHILADELPHIA Cream Cheese, softened
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1
cup
firmly packed
brown sugar
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2
Tbsp.
flour
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1/2
cup
BREAKSTONE'S or KNUDSEN Sour Cream
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1
Tbsp.
vanilla
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3
eggs
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1
bag
(14 oz.)
KRAFT Caramels, divided
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2
Tbsp.
water, divided
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PREHEAT oven to 350°F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Mix graham crumbs, 1/2 cup of the pecans, the granulated sugar and butter; press firmly onto bottom of prepared pan. Bake 10 min.
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BEAT cream cheese, brown sugar and flour in large bowl with electric mixer until well blended. Add sour cream and vanilla; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Place 36 of the caramels in microwaveable bowl. Add 1 Tbsp. of the water. Microwave on HIGH 1 min. or until caramels are completely melted when stirred. Add to cream cheese batter; stir until well blended. Pour over crust.
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BAKE 40 min. or until center is almost set. Sprinkle with remaining 1/2 cup pecans. Cool completely. Refrigerate at least 4 hours.
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PLACE remaining caramels in microwaveable bowl. Add remaining 1 Tbsp. water. Microwave on HIGH 1 min. or until caramels are completely melted when stirred. Drizzle over cheesecake; let stand until firm. Use foil handles to remove dessert from pan before cutting into bars to serve. Store leftovers in refrigerator.
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