Ingredients

• 1-1/2 cups Nabisco Graham Cracker Crumbs
• 1 cup coarsely chopped Planters Pecans, divided
• 2 tablespoons granulated sugar
• 1/4 cup (1/2 stick) butter, melted
• 4 packages (8 ounces each) Philadelphia Cream Cheese, softened
• 1 cup firmly packed brown sugar
• 2 tablespoons flour
• 1 tablespoon vanilla
• 1/2 cup Breakstone's or Knudsen Sour Cream
• 3 eggs
• 1 bag (14 ounces) Kraft Caramels, divided
• 2 tablespoons water, divided

Preparation

1. Mix crumbs, 1/2 cup pecans, granulated sugar and butter. Line 13x9-inch baking pan with foil; press crumbs firmly onto bottom of pan. Bake at 350¿F for 10 minutes.
2. Beat cream cheese, brown sugar, flour and vanilla with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended.
3. Place 36 caramels and 1 tablespoon water in microwavable bowl. Microwave on HIGH 1 minute or until caramels are completely melted when stirred. Add to cream cheese batter; stir until well blended. Pour over crust.
4. Bake at 350°F for 40 minutes or until center is almost set.
5. Sprinkle cheesecake with remaining 1/2 cup pecans. Refrigerate 4 hours or overnight.
6. Place remaining caramels and 1 tablespoon water in microwavable bowl. Microwave 1 minute. Drizzle over cheesecake. Cut into 32 pieces.

Description

Kraft Kitchens

Preparation Time

15 minutes plus refrigeration

Bake Time

40 minutes

Serves

Makes 32 servings

Source

Kraft® Foods

Ingredients

• 9 whole Honey Maid Honey Grahams, crushed (about 1-1/2 cups crumbs)
• 1/2 cup pecan halves, toasted, finely chopped
• 1/4 cup sugar
• 1/4 cup (1/2 stick) butter or margarine, melted
• 1 package (6 ounces) white baking chocolate, divided
• 3 packages (8 ounces each) Philadelphia Cream Cheese, softened
• 1 can (14 ounces) sweetened condensed milk
• 2 teaspoons vanilla, divided
• 4 eggs
• 1 can (21 ounces) cherry pie filling

Preparation

1. PREHEAT oven to 300°F if using a silver 9-inch springform pan (or to 275°F if using a dark nonstick 9-inch springform pan). Mix graham crumbs, pecans, sugar and butter until well blended. Press firmly onto bottom of pan. Melt 5 of the chocolate squares as directed on package.
2. BEAT cream cheese in large bowl with electric mixer on medium speed until creamy. Gradually add sweetened condensed milk, beating until well blended. Add melted chocolate and 1 teaspoon of the vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust.
3. BAKE 1 hour or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours or overnight.
4. MIX pie filling and remaining 1 teaspoon vanilla; spoon over cheesecake. Melt remaining chocolate square as directed on package; drizzle over cherries. Let stand until firm. Cut into 16 slices to serve.

Preparation Time

30 minutes plus refrigerating

Bake Time

1 hour

Serves

Makes 16 servings.

Source

Cherry Marketing Institute
Honey Maid Grahams
Philadelphia Brand Cream Cheese

Ingredients

• 2 packages (8 ounces each) Philadelphia Cream Cheese, softened
• 1/2 cup sugar
• 1/2 teaspoon vanilla
• 2 eggs
• 1 Honey Maid Graham Pie Crust (6 ounces)

Preparation

1. Mix cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs and mix until blended.
2. Pour into crust.
3. Bake at 350°F for 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight.
4. Top with fresh strawberry slices if desired and serve.

Source: Kraft® Foods