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Praline Cheesecake Recipe

Praline Cheesecake Recipe photo by Taste of Home

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This cheesecake is a showstopper with its pretty wafer crust, creamy center and the ooey-gooey carmel-pecan topping cascading down the sides. Laurel Leslie, Sonora, California

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Praline Cheesecake Recipe

Prep: 20 min. Bake: 55 min. + chilling

Yield: 12 Servings

20 55 75

Ingredients

1-1/2 cups crushed vanilla wafers (about 45 wafers)
1/4 cup sugar
1/4 cup butter, melted
16 whole vanilla wafers
FILLING:
3 packages (8 ounces each) cream cheese, softened
1 cup sugar
1/2 cup sour cream
1 teaspoon vanilla extract
3 eggs, lightly beaten
TOPPING:
25 caramels
2 tablespoons milk
1/2 cup chopped pecans, toasted

Directions

In a small bowl, combine the wafer crumbs, sugar and butter. Press onto the bottom of a greased 9-in. springform pan. Stand whole wafers around edge of pan, pressing lightly into crumbs; set aside.
In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream and vanilla. Add eggs; beat on low speed just until combined. Pour into crust. Place pan on a baking sheet.
Bake at 325° for 55-60 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
Place caramels and milk in a microwave-safe bowl. Microwave, uncovered, on high for 1 minute; stir until smooth. Drizzle caramel mixture over cheesecake; sprinkle with pecans. Refrigerate leftovers. Yield: 12 servings.

Editor's Note: This recipe was tested in a 1,100-watt microwave.

Nutritional Facts 1 serving (1 piece) equals 422 calories, 22 g fat (10 g saturated fat), 94 mg cholesterol, 230 mg sodium, 54 g carbohydrate, 1 g fiber, 5 g protein.

Originally published as Praline Cheesecake in Taste of Home December/January 2007, p55

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Praline Cheesecake

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Reviewed on Jul. 14, 2012 by Worshipguy

Simply loved this cheesecake!

Reviewed on Jul. 21, 2010 by tsarnold

I forgot to rate this recipe back in May. Have received more rave reviews and asked for the recipe EVERY time I take it to a function or gathering!

Reviewed on May. 16, 2010 by tsarnold

I made this the first time I saw it in the issue and it is a "must make" request ever since. Beautiful and delicious. Hint: drizzle caramel on top, do not cover, for easier slicing -- especially when cold (caramel hardens when cold). This is a beautiful and delicious recipe!

Reviewed on Dec. 21, 2009 by choy

Easy cheesecake recipe. I serve carmel topping on the side. It comes out great every time; never any leftovers.

Reviewed on Dec. 16, 2008 by KathyPippert

A friend at work made this. It was totally awesome!