PHILADELPHIA 3-STEP Caramel Pecan Cheesecake

• 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 1/2 cup sugar
• 1/2 tsp. vanilla
• 2 eggs
• 20 KRAFT Caramels
• 2 Tbsp. milk
• 1/2 cup PLANTERS Chopped Pecans
• 1 ready-to-use graham cracker crumb crust (6 oz.)

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

philadelphia cream cheese, sugar, vanilla, eggs, caramels, milk, pecans, ready

Taken from www.kraftrecipes.com/recipes/philadelphia-3-step-caramel-pecan-cheesecake-52126.aspx (may not work)