Philadelphia Caramel Nut Cheesecake Recipes

PHILLY CARAMEL CHEESECAKE BARS

PHILLY Caramel Cheesecake Bars image

Take cheesecake bars over-the-top with a drizzle of caramel and a dusting of chopped pecans.

Provided by Philadelphia Cream Cheese

Categories Trusted Brands: Recipes and Tips Cooking with Philly Canada

Time 5h30m

Yield 32

Number Of Ingredients 9

Ingredients

1 ½ cups HONEY MAID Graham Crumbs
1 cup finely chopped pecans, divided
¼ cup butter, melted
4 (250 g) packages PHILADELPHIA Brick Cream Cheese, softened
1 cup sugar
1 cup sour cream
1 tablespoon vanilla
4 large eggs eggs
¼ cup caramel ice cream topping

Steps:

Heat oven to 350 degrees F.
Line 13x9-inch pan with foil, with ends of foil extending over sides. Spray with cooking spray. Mix graham crumbs, 1/2 cup nuts and butter; press onto bottom of pan.
Beat cream cheese and sugar in large bowl with mixer until well blended. Add sour cream 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 centre is almost set. Cool completely. Refrigerate 4 hours. Drizzle with caramel topping; sprinkle with remaining nuts. Use foil handles to lift dessert from pan before cutting into bars.

Nutrition Facts : Calories 202.4 calories, Carbohydrate 13.8 g, Cholesterol 65.5 mg, Fat 15.7 g, Fiber 0.4 g, Protein 3.7 g, SaturatedFat 7.3 g, Sodium 182.3 mg, Sugar 7.5 g

PHILADELPHIA CARAMEL-PECAN CHEESECAKE

Philadelphia Caramel-Pecan Cheesecake image

This is a great recipe from Kraftcanada.com. I'm a lover of cheesecakes, and this is absolutely delicious.

Provided by Chef mariajane

Categories Cheesecake

Time 1h

Yield 20 serving(s)

Number Of Ingredients 10

Ingredients

1 1/2 cups graham wafer crumbs
1 cup pecans, chopped
1/4 cup non-hydrogenated margarine, melted
4 (250 g) packages 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

Steps:

Heat oven to 325°F Line 13x9-inch pan with foil, with ends of foil extending over sides. Mix graham crumbs, 1/2 cup nuts, and margarine; press onto bottom of pan. Refrigerate until ready to use.
Beat cream cheese and sugar in large bowl, with mixer until blended. Add sour cream, flour and vanilla; mix well. Add eggs, one at a time, mixing on low speed after each just until blended. Pour over crust.
Bake 45 minutes or unti center is almost set. Cool completely. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan. Drizzle with caramel topping; sprinkle with remaining nuts. Let stand until topping is firm.
Prep time does not include refrigeration time.

Nutrition Facts : Calories 333.3, Fat 25.4, SaturatedFat 13.2, Cholesterol 102.4, Sodium 220.6, Carbohydrate 21.2, Fiber 0.8, Sugar 12.4, Protein 6.5

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