Posted by Rini
16 2 1/2-inch graham cracker squares (approximately 1 1/4 cups crushed)
1/4 cup butter or margarine, melted
1/4 cup packed brown sugar
2 packages (8 ounces each) cream cheese, softened
1 jar (12 ounces) caramel ice cream topping, divided
1 container (8 ounces) frozen whipped topping, thawed, divided
1 container (8 ounces) sour cream
1/2 cup pecan halves, divided
2 packages (3.4 ounces each) cheesecake flavored instant pudding and pie filling
1. For crust, place graham crackers in resealable plastic bag; crush into fine
crumbs. Melt butter on HIGH 30 seconds; mix in cracker crumbs and brown sugar.
Press crumb mixture firmly onto bottom of springform pan; place in freezer until
ready to use.
2. In a bowl, microwave cream cheese on HIGH 60 seconds; whisk until smooth.
Measure 1/3 cup caramel sauce; set aside for garnish. Fill a decorator with 1
cup of the whipped topping; set aside for garnish. Add remaining whipped
topping, remaining caramel sauce and sour cream to cream cheese; whisk until
smooth. Reserve 16 pecan halves for garnish. Chop remaining pecans; add to cream
cheese mixture. Add pudding mix and whisk vigorously until mixture is blended
and very thick. Immediately spoon filling onto crust; spread evenly.
3. Pipe 16 rosettes, each touching the next, to form a continuous border 1/2
inch from edge of cake. Pour reserved caramel sauce into center over top of
cake; spread carefully. Garnish each rosette with pecan half. Loosen cake from
edge of pan; carefully remove collar. For a colder serving temperature and
easier slicing, chill 30 minutes before removing collar.
Yield: 16 servings or 20 sample servings
Nutrients per serving: Calories 370, Total Fat 22 g, Saturated Fat 13 g,
Cholesterol 45 mg, Carbohydrate 40 g, Sodium 390 mg, Fiber 0 g