Recipe Details
Ingredients
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1 ¼cupsfinely chopped toasted pecans
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2tablespoonsnon-hydrogenated margarine, melted
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2tablespoonssugar
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32KRAFT Caramels, chopped
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3tablespoonsmilk
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3(250 g) packagesPHILADELPHIA Brick Cream Cheese, softened
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¾cupwhite sugar
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3eggs
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1(8 ounce) packageBAKERS Semi-Sweet Chocolate, melted, cooled slightly
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½cuppecan halves, toasted
Cooking Directions
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Heat oven to 350 degrees F. Cover bottom of 9 inch springform pan with parchment paper. Combine chopped pecans, margarine and 2 tablespoon sugar; press onto bottom of pan. Microwave caramels and milk in microwaveable bowl on MEDIUM 4 to 5 minutes or until caramels are completely melted and mixture is well blended, stirring every 2 minutes. Spread over crust to within 1 inch of edge; cool.
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Beat cream cheese and remaining sugar with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Stir in chocolate; pour over caramel layer.
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Bake 45 to 50 minutes or until centre is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours. Sprinkle with pecans halves just before serving.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe16 | |
| Calories433 | |
| % Daily Value * | |
| Total Fat 31g |
40% |
| Saturated Fat 12g |
59% |
| Cholesterol 89mg |
30% |
| Sodium 263mg |
11% |
| Total Carbohydrate 37g |
13% |
| Dietary Fiber 2g |
8% |
| Total Sugars 30g |
|
| Protein 7g |
15% |
| Vitamin C 0mg |
0% |
| Calcium 50mg |
4% |
| Iron 1mg |
7% |
| Potassium 119mg |
3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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