Praline Cheesecake

photo by:kraft

Pralines and cream, in the form of a cheesecake. Drizzled in caramel, this gorgeous dessert is a guaranteed winner and you won't believe how easy it is to make.

time

prep:

20 min

total:

6 hr 10 min

servings

total:

16 servings

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What You Need

NILLA Wafers, divided

1-1/4

cups sugar, divided

1/4

cup margarine or butter, melted

pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

1/2

cup BREAKSTONE'S or KNUDSEN Sour Cream

tsp. vanilla

eggs

KRAFT Caramels

Tbsp. milk

1/2

cup chopped PLANTERS Pecans, toasted

Enjoy serving MAXWELL HOUSE coffee with this delicious recipe.

Make It

HEAT oven to 325°F.

CRUSH 50 wafers finely; 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.

Kraft Kitchens Tips

Size-Wise

Balance your food choices throughout the day so you can enjoy a serving of this cheesecake with your loved ones.

Praline Cheesecake Bars

Prepare recipe as directed in 13x9-inch pan, increasing Nilla Wafers around edge to 22. Bake 40 to 45 min. or until center is almost set.

Note

If using a dark nonstick springform pan, reduce oven temperature to 300°F.

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a cook

posted:11/11/2012

This recipe is the best and is easy to make. Every time that I make this recipe I get several compliments.

a cook

posted:11/9/2012

I can't count how many times I made this. People went for seconds and fought over it for breakfast the next day!:D I put the caramel on a long time after it has cooled (less runny) and I only use about 18 caramels as I found that 25 is simply too many. It is great plain with fresh strawberries in sugar syrup as a topper to try!!!You will LOVE it! People say it is the best cheesecake by far they have had!!!:D

a cook

posted:10/13/2012

I made this recipe 4 to 6 times or more, it turned out Great every time. everyone loved it . I give it a 100%

Janay2661

posted:9/17/2012

This cheesecake was WONDERFUL! But,the next day when I went to have a piece all of the carmel was on the plate. None was on the cake. I followed the receipe exactly as I was supposed to. Any help on this one?

txwindchime

posted:12/9/2011

Ummm Ummm, this was the best cheesecake I have ever made. I made it for Thanksgiving and everyone is demanding I make it again. Plus this is the first cheesecake recipe where my cheesecake did not crack. All the elements combined in such a way that made this cheesecake astonishing.

Laurinda4

posted:11/16/2011

I have been making this for years. Love it. People think it is professionally made.

BeverlyMiller87

posted:11/15/2011

Everytime I go to a family get together and I ask what I should bring - they always say this cheesecake!

Wendilc

posted:11/3/2011

This is my favorite cheesecake recipe. I use it all the time! You can eat it plain, with the caramel and nuts, or my favorite it to leave off the caramel and nuts and top with strawberries in sugar!!!! Mmmm... My go to cheesecake recipe everytime!

jesusangel92385

posted:9/14/2011

I make this cheese cake a few times a year. It’s a little too sweet to my family’s tastes so I only put half the sugar in. it is even better that way.

TKOTINK

posted:5/31/2011

This was the first time I've baked a cheesecake by myself in my adult life and it will not be my last! This cake was a complete success! It's absolutely delicious and easy as pie, no pun intended! It was a total win at the office. I've already got multiple requests to make more!!!