Caramel-Pecan Cheesecake with NILLA Wafer Crust

Save 50 calories, 7 g fat including 4 g sat fat per serving by preparing with Neufchatel cheese and reduced-fat sour cream.

Line pan with foil, with ends of foil extending over sides. Use foil handles to lift chilled cheesecake from pan.

Place completely unwrapped package of cream cheese in microwaveable bowl. Microwave on HIGH 10 sec. or just until softened. Add 15 sec. for each additional package of cream cheese.

To avoid overbaking a cheesecake, check for doneness at the minimum baking time by gently shaking the pan. If the cheesecake is done, the edge should be slightly puffed and it will be set except for a small area in the center that will be soft and jiggly. Do not insert a knife into the center as this may cause the cheesecake to crack during cooling.

Your Caramel-Pecan Cheesecake cane be stored, covered, in the frig up to 3 days. You can also freeze cheesecake for up to one month. When freezing, wrap the cheesecake in moisture proof wrap. Thaw overnight in the refrigerator before serving.

When cutting a cheesecake, use a knife with a thin blade, wiping the blade with a damp paper towel or rinsing with warm water after each cut for best results. Or, try using unwaxed dental floss. Just cut an 18-inch piece of floss, then wrap the ends around your index fingers. Cut the cheesecake in half by pulling the floss through the cheesecake, starting at top surface of cheesecake and keeping the floss pulled tight. Release one end of the floss and pull through bottom of cheesecake. Rewrap the floss and use to cut cheesecake into desired number of slices.