Caramel Pecan Cheesecake Trifles

posted in Recipes on 11/13/2013

Using my favorite cheesecake recipe, these Caramel Pecan Cheesecake Trifles go together in minutes with just a few ingredients.

There are many options for serving these little cheesecake trifles. Today I have chosen a small wine glass for an elegant presentation for a Thanksgiving Dessert Buffet!!

Ingredients

Cheesecake
1 package (8 oz) PHILADELPHIA Cream Cheese, softened
1/3 cup sugar
1 tub (8 oz) COOL WHIP Whipped Topping, thawed
1 sleeve (9 crackers) of graham crackers, crushed (about 1 1/4 cups)
1/4 cup butter, melted

Ingredients Caramel Sauce 1 bag (14 oz) KRAFT caramel, unwrapped 2 tablespoons water Topping 1 cup PLANTERS Pecans, chopped

Instructions

Combine PHILADELPHIA Cream Cheese and sugar in a large bowl until smooth, fold in COOL WHIP Whipped Topping

Crush graham crackers. Melt butter and stir into graham cracker crumbs until combined.

Add a heaping teaspoon of graham cracker crumbs to the bottom of container, pat down with Tart Shaper or back of spoon Add Cheesecake mixture to a resealable bag and squeeze into the container. Place in refrigerator at least 3 hours to chill

Before serving, unwrap caramels and place in small saucepan. Add water and stir until caramels are completely melted and smooth. Pour caramel into a plastic squeeze bottle. You can also spoon it on if you like. Chop pecans. Drizzle cheesecake with caramel sauce and sprinkle with pecans.

Store leftovers in refrigerator

Cook time is for Caramel Sauce. This can be served in a number of glass containers for individual servings or 1 large glass bowl.