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Caramel Praline-Topped Cheesecake Recipe
Caramel Praline-Topped Cheesecake Recipe photo by Taste of Home

Caramel Praline-Topped Cheesecake Recipe

Read Reviews (8)
4.82 8
Publisher Photo
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
TOTAL TIME: Prep: 20 min. Bake: 55 min. + chilling
MAKES:12 servings
TOTAL TIME: Prep: 20 min. Bake: 55 min. + chilling
MAKES: 12 servings

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

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.

Directions

  1. Preheat oven to 325°. In a small bowl, mix wafer crumbs and sugar; stir in butter. Press onto bottom of a greased 9-in. springform pan. Arrange whole wafers, rounded sides out, along sides of pan, pressing lightly into crumbs.
  2. 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 over crust. Place pan on a baking sheet.
  3. Bake 55-60 minutes or until center is almost set. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled.
  4. In a microwave, melt caramels with milk; stir until smooth. Remove rim from pan. Drizzle cheesecake with caramel mixture; sprinkle with pecans. Yield: 12 servings.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Praline Cheesecake in Taste of Home December/January 2007, p55

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.

Reviews for Caramel Praline-Topped Cheesecake(8)

AVERAGE RATING
   (11)
RATING DISTRIBUTION
5 Star
 (10)
4 Star
 (0)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Feb. 14, 2014

Easy to make and everyone loved it.

MY REVIEW
Reviewed Jan. 9, 2014

I have made cheesecakes for years and do this one low carb. version. I use sugar free caramel sauce and sugar free melted chocolate, top with pecans. i use sugar free short bread cookies for the crust. Use c & h sugar with steiva or splenda for baking. I leave out the sour cream when I use 1/3 fat cream cheese. Try this version of this one. I love cheese cake and this one is so easy. When baking it put foil all around the pan and put inside another pan with hot water just to edges about 1/2 inch to side. Bake same time but I turn off oven and leave it in oven for 20 to 30 minutes. This help it to settle. I always cool down then refrig. for 4 o 6 hours or over night is better. I was making a idea for you out there.

MY REVIEW
Reviewed Oct. 29, 2013

My family loves this cheesecake. I drizzle it with caramel ice cream topping and melted chocolate chips. When I make it for thanksgiving it's the first dessert to disappear.

MY REVIEW
Reviewed Jul. 14, 2012

Simply loved this cheesecake!

MY REVIEW
Reviewed Jul. 21, 2010

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!

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