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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
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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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!
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