Nilla Praline Cheesecake
Wendy Cantwell
To die for!!!
ingredients
- 66 Nilla wafers, divided
- 1 1/4 cups sugar, divided
- 1/4 cup butter, melted
- 3 pkgs. cream cheese
- 1/2 cup sour cream
- 1 tsp. vanilla
- 3 eggs
- 25 kraft caramels, unwrapped
- 3 Tbs. milk
- 1/2 cup pecan pieces, toasted
directions
- 1
Preheat oven to 325 if using a silver 9“ springform pam (300 if using a dark non-stick 9” springform pan). Finely crush 50 of the wafers; mix with 1/4 cup of the sugar and the butter. Press firmly onto bottom of pan. Stand remaining 16 wafers around edge of pan, pressing gently into crust to secure.
- 2
Beat cream cheese and remaining 1 cup sugar in large bowl with mixer on medium speed until well blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Pour into prepared crust.
- 3
Bake 45-50 minutes or until center is almost set. Run small knife around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight.
- 4
Microwave caramels and milk on high 1 minute or until completely melted, stirring every 30 seconds. Cool slightly. Pour over cheesecake; top evenly with pecans.
Source: Kraft Food & Family
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