Nilla praline cheesecake
From dutchie326 14 years ago
- 45 minutes to make
- Serves 16
Found this recipe while surfing the net. Time consuming but well worth the effort for those special occasions. I do it the day before because it has to be chilled at least four hours.
Ingredients
- 66 NILLA Wafers shopping list
- 1-1/4 cups sugar shopping list
- 1/4 cup margarine or butter shopping list
- 3 pkg. PHILADELPHIA cream cheese shopping list
- 1/2 cup BREAKSTONE’S or KNUDSEN sour cream shopping list
- 1 tsp.vanilla shopping list
- 3 egg shopping list
- 25 KRAFT caramels shopping list
- 3 Tbsp. milk shopping list
- 1/2cup PLANTERS pecan pieces shopping list
How to make it
- Heat oven to 325°F.
- Finely crush 50 wafers; mix with 1/4 cup sugar and margarine
- . Press onto bottom of 9-inch springform pan. Stand remaining wafers around edge, pressing gently into crust to secure.
- Beat cream cheese and remaining sugar in large bowl with mixer until well blended. Add sour cream and vanilla; mix well.
- Add eggs, 1 at a time, beating on low speed after each just until blended. Pour over crust.
- Bake 45 to 50 min. or until center is almost set.
- Run small knife around rim of pan to loosen cake; cool before removing rim.
- Refrigerate 4 hours
- Microwave caramels and milk on HIGH 1 min. or until caramels are completely melted, stirring every 30 sec. Cool slightly. Pour over cheesecake; top with nuts.
- Run small knife around rim of pan to loosen cake; cool before removing rim
- . Refrigerate 4 hours.
- Microwave caramels and milk on HIGH 1 min. or until caramels are completely melted, stirring every 30 sec.
- Cool slightly.
- Pour over cheesecake; top with nuts.
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