Easy Caramel Pecan Cheesecake

1. 1

   Mix Crust Mixes, sugar, margarine and water in large bowl until well blended.

2. 2

   Firmly press half of the crumb mixture 1-1/2 inches up side of 9-inch springform pan.

3. 3

   Press remaining crumb mixture firmly onto bottom of pan, using bottom of a dry measuring cup.

4. 4

   Sprinkle 1 cup of the pecans onto bottom of crust.

5. 5

   Drizzle with 3/4 cup of the caramel topping.

6. 6

   Pour milk into large bowl.

7. 7

   Add Filling Mixes.

8. 8

   Beat with electric mixer on low speed just until blended.

9. 9

   Beat on medium speed 3 minutes.

10. 10

    (Filling will be thick.)

11. 11

    Spoon into crust.

12. 12

    Refrigerate at least 1 hour or until firm.

13. 13

    Run knife or metal spatula around rim of pan to loosen cake; remove rim of pan.

14. 14

    Sprinkle with remaining 1 cup pecans and drizzle with remaining 3/4 cup caramel topping just before serving.

15. 15

    Store leftover cheesecake in refrigerator.

No additional tips available.