Alice Currahs Cinnamon-Pecan Cheesecake

• 1/3 cup butter, divided
• 1 cup graham cracker crumbs
• 1-3/4 cups chopped PLANTERS Pecans, divided
• 1 cup plus 2 Tbsp. granulated sugar, divided
• 2 tsp. ground cinnamon, divided
• 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 2 tsp. vanilla
• 4 eggs
• 1/2 cup packed brown sugar
• 1/4 cup whipping cream
• 1/4 tsp. ground cardamom

1. Heat oven to 325F.
2. Melt 2 Tbsp.
3. butter.
4. Mix with graham crumbs, 3/4 cup nuts, 2 Tbsp.
5. granulated sugar and 1 tsp.
6. cinnamon; press onto bottom of 9-inch springform pan.
7. Beat cream cheese, remaining granulated sugar and vanilla with mixer until blended.
8. Add eggs, 1 at a time, mixing on low speed after each just until blended.
9. Pour over crust.
10. Bake 1 hour 10 min.
11. to 1 hour 15 min or until center is almost set.
12. Run knife around rim of pan to loosen cake; cool before removing rim.
13. Refrigerate cheesecake 4 hours.
14. Meanwhile, bring remaining butter and brown sugar to boil in saucepan on medium heat, stirring constantly.
15. Cool 5 min.
16. Stir in cream and cardamom; cool completely.
17. Refrigerate until ready to serve.
18. Spoon sauce spooned over cheesecake slices.

butter, graham cracker crumbs, pecans, sugar, ground cinnamon, philadelphia cream cheese, vanilla, eggs, brown sugar, whipping cream, ground cardamom

Taken from www.kraftrecipes.com/recipes/alice-currahs-cinnamon-pecan-cheesecake-157542.aspx (may not work)