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2 packages (8 ounces) Philadelphia cream cheese
1/2 cup sugar
1/2 teaspoon vanilla
1 graham cracker crust (6 ounces or 9 inches)
2 tablespoons milk
1/2 cup chopped pecans
Mix cream cheese, sugar and vanilla with electric mixer until well-blended. Add eggs; mix until blended. Melt caramels with milk on low heat, stirring frequently until smooth. Stir in pecans.
Pour caramel mixture into crust. Top with cream cheese batter.
Bake at 350 F for 40 minutes, or until center is almost set. Cool. Refrigerate 3 hours or overnight.
Makes 8 servings
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18 squares (9 whole) graham crackers, finely-crushed
1/4 cup granulated sugar
1/3 cup margarine, melted
1 cup Planters Pecan halves
2 (8-ounce) packages cream cheese, softened
1/ 2 cup packed light brown sugar
teaspoons vanilla extract
1/4 cup prepared caramel topping
Mix graham crumbs, granulated sugar and margarine; press on bottom and side of a 9-inch pie plate.
Finely chop and toast 1/2 cup pecans; sprinkle evenly on the bottom of pie crust and set aside.
Blend cream cheese, brown sugar and vanilla with mixer until creamy. Blend in eggs until smooth; pour into prepared crust. Place remaining pecan halves in a circle around edge.
Bake at 325 degrees for 40 to 45 minutes. Cool on wire rack. Chill at least four hours.
Carefully drizzle caramel topping over cheesecake before serving.
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