Easy Caramel Pecan Cheesecake

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This easy cheesecake starts with a mix—and sprinkled with pecans, drizzled with caramel topping and looking like you spent a lot of time on it.

2 pkg. (11.1 oz. each) JELL-O No Bake Real Cheesecake Dessert
1/4 cup sugar
10 Tbsp. margarine or butter, melted
2 Tbsp. water
2 cups chopped toasted PLANTERS Pecans, divided
1-1/2 cups caramel ice cream topping, divided
3 cups cold milk

1. Mix Crust Mixes, sugar, margarine and water in large bowl until well blended. Firmly press half of the crumb mixture 1-1/2 inches up side of 9-inch springform pan. Press remaining crumb mixture firmly onto bottom of pan, using bottom of a dry measuring cup. Sprinkle 1 cup of the pecans onto bottom of crust. Drizzle with 3/4 cup of the caramel topping.
2. Pour milk into large bowl. Add Filling Mixes. Beat with electric mixer on low speed just until blended. Beat on medium speed 3 minutes. (Filling will be thick.) Spoon into crust.
3. Refrigerate at least 1 hour or until firm. Run knife or metal spatula around rim of pan to loosen cake; remove rim of pan. Sprinkle with remaining 1 cup pecans and drizzle with remaining 3/4 cup caramel topping just before serving. Store leftover cheesecake in refrigerator.

Variation
Prepare in 13×9-inch baking pan, pressing all of the crumb mixture firmly onto bottom of pan. Continue as directed.

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