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Caramel Praline-Topped Cheesecake

 Caramel Praline-Topped 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 McCormick® Pure Vanilla Extract
  • 3 eggs, lightly beaten
  • TOPPING:
  • 25 caramels
  • 2 tablespoons milk
  • 1/2 cup chopped pecans, toasted

Directions

  • 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.
  • 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.

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Caramel Praline-Topped Cheesecake (continued)

Directions (continued)

  • 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.
  • 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.
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.