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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RodaRich

posted:11/30/2005

This was the highlight of the evening. Everyone wanted to try it, so much that I ran out. I will definitely make this again. Thanks for the experience.

Emaleth

posted:11/29/2005

Extremely easy. This was my first cheesecake and it turned out exactly like the picture. The only drawback was that the carmel was a little too thin and ran off the cake once sliced. I may try a little less milk next time.

Impa1

posted:11/29/2005

This cheesecake was the bomb, I made it for Thanksgiving, my very first cheesecake. I was so nervous and excited, first the cake was beautiful came out just like the picture, then the real test. It was a great success, everyone just loved it, it taste like a gourmet dessert, even my neice whose in culenary school was very impressed, i also gave out those recipe cards that were in the magazine. Thanks Kraft for simplifying my cheesecake experience. By the way im also a cheesecake snob. Thanks again, Impa

leann

posted:11/29/2005

This was my first chance to use my spring form pan and it worked PERFECT....like another lady said, it turned out like something you would see in a restaurant......all were impressed! I would recommend doing the last step (caramel/nuts) close to the time you are going to serve so the caramel is still soft and creamy......next time I need to impress, this will be my choice!

jessgallam

posted:11/29/2005

This is the first cheesecake I have ever tried to make and it turned out great. It tasted like I ordered it from a resturant. My whole family loved it.

a cook

posted:11/29/2005

I have already made this twice and both times is was a hit. I made it for our church dinner and it was gone within minutes. I also made it for my family Thanksgiving dinner and they all loved it as well. This is one that I will make over and over. It was so simple, but made me look like I was a pro!

graylosmom

posted:11/28/2005

I made this recipe for Thanksgiving and I had never before made a cheesecake. My family LOVED it!!! I will definitely make this recipe again!!

a cook

posted:11/28/2005

I made this recipe for a dessert contest at work and won first prize. This recipe is wonderful but to reduce some of the sweetness decrease the amount of caramels used on top.

posted:11/28/2005

I took this cheesecake to a gathering for Thanksgiving. Everyone loved it and requested the recipe. It was fairly simple to make especially since this was my first made-from-scratch cheesecake. Will definitely fix again.

ldebose

posted:11/28/2005

FABULOUS...I made it for my family(extended 30+) for Thanksgiving and doubled the reciepe. Thank goodness that I did. Although there were other desserts this was the HIT of the party. Everyone loved it. I have three request to make it again for XMAS. I added crushed pecans to the crust, and a little extra butter. This has become my favorite specialty cheesecake recipe. TIP: It works fine in a glass Pirex. I didn't have a springform pan.