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<blockquote data-quote="moreluck" data-source="post: 794410" data-attributes="member: 1246">PHILADELPHIA Caramel-Pecan CheesecakeWhat You Need.....50 NILLA Wafers, crushed (about 1-1/2 cups)1 cup chopped PLANTERS Pecans, divided1/4 cup (1/2 stick) butter, melted4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened1 cup sugar1 cup BREAKSTONE&#039;S or KNUDSEN Sour Cream3 Tbsp. flour1 Tbsp. vanilla4 eggs1/4 cup caramel ice cream toppingMake ItHEAT oven to 325°friend.MIX wafer crumbs, 1/2 cup nuts and butter; press onto bottom of 13x9-inch 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, 1 at a time, mixing on low speed after each just until blended. Pour over crust.BAKE 45 min. or until center is almost set. Cool. Refrigerate 4 hours. Drizzle with topping; top with remaining nuts. Let stand until topping is firm.</blockquote>

[QUOTE="moreluck, post: 794410, member: 1246"] [B]PHILADELPHIA Caramel-Pecan Cheesecake[/B] What You Need..... 50 NILLA Wafers, crushed (about 1-1/2 cups) 1 cup chopped PLANTERS Pecans, divided 1/4 cup (1/2 stick) butter, melted 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened 1 cup sugar 1 cup BREAKSTONE'S or KNUDSEN Sour Cream 3 Tbsp. flour 1 Tbsp. vanilla 4 eggs 1/4 cup caramel ice cream topping [B]Make It[/B] [B]HEAT [/B]oven to 325°friend. [B]MIX [/B]wafer crumbs, 1/2 cup nuts and butter; press onto bottom of 13x9-inch pan. Refrigerate until ready to use. [B]BEAT [/B]cream cheese and sugar in large bowl with mixer until blended. Add sour cream, flour and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust. [B]BAKE [/B]45 min. or until center is almost set. Cool. Refrigerate 4 hours. Drizzle with topping; top with remaining nuts. Let stand until topping is firm. [/QUOTE]

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