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Nilla Praline Cheesecake

Category Desserts
Ingredients
  • 66 Vanilla Wafers, divided
  • 1 1/4 cup sugar, divided
  • 1/4 cup margarine or butter, melted
  • 3 pkg. (8 oz.) cream cheese, softened
  • 1/2 cup sour cream
  • 1 tsp. vanilla
  • 3 eggs
  • 25 caramels, unwrapped
  • 3 Tbsp. milk
  • 1/2 cup pecan pieces, toasted

Directions

Preheat oven to 325 degrees if using a silver 9 inch springform pan or to 300 degrees if using a dark nonstick 9 inch springform pan. Finely crush 50 of the wafers; mix with 1/4 cup of the sugar and the margarine. Press firmly onto bottom of pan. Stand remaining 16 wafers around edge of pan, pressing gently into crust to secure.

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Beat cream cheese and remaining 1 cup sugar in large bowl with electric 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.

Bake 45-50 minutes or until center 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. Microwave caramels and milk on high 1 minute or until caramels are completely melted, stirring every 30 seconds. 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.

By Robin from Washington, IA

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