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Praline Cheesecake

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

12 ServingsPrep: 20 min. Bake: 55 min. + chilling

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.

2 of 2

Praline Cheesecake (continued)

Directions (continued)

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.

Nutrition 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.