All Recipes

Praline Cheesecake

Prep

15-30 mins

Total

6 HRS 5 MIN

Servings

16 Servings

Topped with caramel and pecans, this cheesecake is dressed to impress.

Ingredients

  • 66

    Nilla Vanilla Wafers, divided

  • 1-1/4

    cups

    sugar, divided

  • 1/4

    cup

    butter or margarine, melted

  • 3

    pkg

    (8 oz. each) PHILADELPHIA Cream Cheese, softened

  • ½

    cup

    sour cream

  • 1

    tsp

    vanilla

  • 3

    eggs

  • 25

    Kraft Caramels, unwrapped

  • 3

    tbsp

    milk

  • 1/2

    cup

    chopped pecans, toasted

Instructions

  1. Step 1

    Preheat oven to 350°F. Finely crush 40 of the wafers (1-1/4 cups); mix with butter. Press firmly onto bottom of a 9-inch springform pan. Stand remaining 16 wafers around edge of pan, pressing gently into crust to secure.

  2. Step 2

    Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add vanilla; mix well. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Pour into prepared crust.

  3. Step 3

    Bake 45 to 50 min. or until centre is almost set. Run small knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight.

  4. Step 4

    Microwave caramels and milk on HIGH 1 min. or until caramels are completely melted, stirring every 30 sec. Cool slightly. Pour over cheesecake; top evenly with pecans. Cut into 16 slices to serve, using the wafers standing around the edge as a guide.

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