• Cooking Time:
  • Servings: 32
  • Preparation Time:


  • 1-1/2 cups crushed NILLA Wafers (about 50 wafers)
  • 1 cup chopped Pecans, divided
  • 1/4 cup (1/2 stick) butter, melted
  • 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
  • 1 cup sugar
  • 1 cup Sour Cream
  • 3 Tbsp. flour
  • 1 Tbsp. vanilla
  • 4 eggs
  • 1/4 cup caramel ice cream topping


  • Preheat oven to 325°F.
  • Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan to form handles.
  • Mix wafer crumbs, 1/2 cup of the pecans and the butter.
  • Press firmly onto bottom of prepared pan.
  • Refrigerate until needed.
  • Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended.
  • Add sour cream, flour and vanilla; mix well.
  • Add eggs, one at a time, mixing on low speed after each addition just until blended.
  • Pour over crust.
  • Bake 45 min. or until center is almost set.
  • Cool completely.
  • Refrigerate 4 hours or overnight.
  • Lift out of pan onto cutting board, using foil handles.
  • Drizzle with topping and remaining 1/2 cup pecans.
  • Let stand until topping is set.
  • Store any leftovers in refrigerator.


Categories: Bar  Cheesecake 

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