Caramel Praline-Topped Cheesecake
TOTAL TIME: Prep: 30 min. Bake: 55 min. + chilling
YIELD: 12 servings.
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
Ingredients
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1-1/2 cups crushed vanilla wafers (about 45 wafers)
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1/4 cup sugar
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1/4 cup butter, melted
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16 whole vanilla wafers
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FILLING:
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3 packages (8 ounces each) cream cheese, softened
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1 cup sugar
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1/2 cup sour cream
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1 teaspoon vanilla extract
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3 large eggs, lightly beaten
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TOPPING:
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25 caramels
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2 tablespoons milk
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1/2 cup chopped pecans, toasted
Directions
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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.
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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.
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3.
Bake until center is almost set, 55-60 minutes. Cool on a wire rack 1 hour. Refrigerate overnight, covering when completely cooled.
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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.
Nutrition Facts
1 slice: 422 calories, 22g fat (10g saturated fat), 94mg cholesterol, 230mg sodium, 54g carbohydrate (43g sugars, 1g fiber), 5g protein.
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