PHILADELPHIA® 3-STEP® Caramel Pecan Cheesecake

Ingredients

• 20  caramels kraft
• 16 oz philadelphia cream cheese softened
• 2  eggs 
• 6 oz ready-to-use graham cracker crumb crust 
• 2 Tbsp milk 
• 0.5 cup planters pecans chopped
• 0.5 cup sugar 
• 0.5 tsp vanilla 

Equipment

• bowl
• sauce pan
• oven
• hand mixer

Directions

1. Preheat oven to 350F. Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended.
2. Add eggs; mix just until blended.
3. Melt caramels with milk in small saucepan on low heat, stirring frequently until caramels are completely melted. Stir in pecans.
4. Pour into crust; cover with cream cheese batter.
5. Bake 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight.
6. Let cheesecake stand at room temperature for at least 30 minutes before slicing to allow caramel layer to soften. Store leftover cheesecake in refrigerator.