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Caramel Praline-Topped Cheesecake Recipe

Caramel Praline-Topped Cheesecake Recipe

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: 30 min. Bake: 55 min. + chilling YIELD:12 servings


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


  • 1. Preheat oven to 325°. Mix crushed wafers and sugar; stir in melted butter. Press onto bottom of a greased 9-in. springform pan. Arrange vanilla wafers around sides of pan, rounded sides out, pressing gently into crust.
  • 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 blended. Pour over crust. Place pan on a baking sheet.
  • 3. Bake until center is almost set, 55-60 minutes. Cool on a wire rack 1 hour. Refrigerate overnight, covering when completely cooled.
  • 4. Remove rim from pan. In a microwave, melt caramels with milk; stir until smooth. Drizzle over cheesecake; sprinkle with pecans.
    Freeze option: Wrap individual portions of cheesecake in plastic wrap and place in a resealable plastic freezer bag. Seal bag and freeze. To use, thaw in the refrigerator. Yield: 12 servings.
Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.

Nutritional Facts

1 slice: 422 calories, 22g fat (10g saturated fat), 94mg cholesterol, 230mg sodium, 54g carbohydrate (43g sugars, 1g fiber), 5g protein.

Reviews for Caramel Praline-Topped Cheesecake

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tanyakolos User ID: 8114979 216141
Reviewed Dec. 28, 2014

"my famely like this cheesecake."

redmonc1 User ID: 3906907 208369
Reviewed Feb. 14, 2014

"easy to make and everyone loved it."

liwhit User ID: 7389843 99755
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."

whats2eat User ID: 5526168 145395
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."

Worshipguy User ID: 6391761 167237
Reviewed Jul. 14, 2012

"Simply loved this cheesecake!"

tsarnold User ID: 1665308 208368
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!"

tsarnold User ID: 1665308 160965
Reviewed May. 16, 2010

"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!"

choy User ID: 1617447 160963
Reviewed Dec. 21, 2009

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

KathyPippert User ID: 1521164 74145
Reviewed Dec. 16, 2008

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

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