Comida Kraft
Recipe Box

Praline Cheesecake

Praline Cheesecake is rated 4.9015748031496065 out of 5 by 254.
Prep Time
20
min.
Total Time
6
hr.
10
min.
Servings

16 servings

Pralines and cream—in the form of a cheesecake. Drizzled with caramel, this easy-to-make, gorgeous dessert is a guaranteed winner!

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What You Need

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Make It

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  • 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 of pan, pressing gently into crust to secure.
  • Beat cream cheese and remaining sugar in large bowl with mixer until 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 cheesecake 4 hours.
  • Microwave caramels and milk in microwaveable bowl on HIGH 1 min. or until caramels are completely melted, stirring every 30 sec. Cool slightly. Pour over cheesecake; top with nuts.

Size Wise

Balance your food choices throughout the day so you can enjoy a serving of this cheesecake with your friends or family.

Praline Cheesecake Bars

Prepare recipe as directed, using 13x9-inch pan and increasing vanilla wafers around edge of pan 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.

Servings

  • 16 servings

Nutritional Information

Serving Size 16 servings
AMOUNT PER SERVING
Calories 400
Total fat 26g
Saturated fat 13g
Cholesterol 110mg
Sodium 300mg
Carbohydrate 38g
Dietary fiber 1g
Sugars 31g
Protein 6g
% Daily Value
Vitamin A 15 %DV
Vitamin C 0 %DV
Calcium 8 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from I can't count how many times I made this. 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
Date published: 2012-11-10
Rated 2 out of 5 by from How in the world are you expected to cut that caramel topping? How in the world are you expected to cut that caramel topping? It hardens immediately! It looks beautiful; my family was totally impressed and anxious to taste the lovely creation. But what a disappointment to find it impossible to cut! Then we found that following the recipe exactly left the center unfinished as far as cooking. It looked like it was "almost set" so I stopped cooking at 47 min., but when we cut into it (sans the caramel frisbee we had to remove), it wasn't set in the center. It tasted ok, but the texture was wrong. Never again for this one!
Date published: 2005-11-25
Rated 5 out of 5 by from I am the one who always brings the awesome desserts to Thanksgiving. I am the one who always brings the awesome desserts to Thanksgiving. This year I made the praline cheese cake as one of my 8 desserts. It came out gorgeous. However, my son was concerned that none of the desserts I had made contained Chocolate. He said-that the women of the family was going to be very upset that there was no chocolate. So in pinch- I melted semi sweet chocolate morsels and drizzled over the top of the pecans and camel making a spider web back and forth. I use left over chocale carmel and pecans to make candies to place around the cheese cake plate. I changed the name of the cake to a Chocolate Turtle CHeese Cake Dream. I recieved numerous compliments and am know making them as gifts for some of those hard to buy for relatives.
Date published: 2005-12-18
Rated 5 out of 5 by from This cheesecake was the bomb, I made it for Thanksgiving, my very first cheesecake. 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
Date published: 2005-11-29
Rated 4 out of 5 by from I read the other comments and i have to say that mine didnt tun out that bad. I read the other comments and i have to say that mine didnt tun out that bad. What i did differently was i didnt cook the carmel i put it on dead last. My cookies on ther hand were a little different, because it said to cook the cheesecake for 45 min or so, it didnt seem done after that, so i cooked it longer, and my cookies just started turning darker and darker. But after that i set it over night, took it out for dinner and melted the carmel...turned out great.
Date published: 2005-11-26
Rated 5 out of 5 by from Made this for Thanksgiving and have received orders to bring it to Christmas Dinner! Made this for Thanksgiving and have received orders to bring it to Christmas Dinner! I will definately make it again, but I think I'll make the Chocolate Candy Cane cake for Christmas too-it looks delicious and reviews are great. This cheesecake was very easy and turned out just like the picture, however, the caramel ran off the side while transporting it, so I'd wait until ready to serve. I may have used too much butter in the caramel mixture though.
Date published: 2005-12-21
Rated 5 out of 5 by from FABULOUS...I made it for my family(extended 30+) for Thanksgiving and doubled the reciepe. 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.
Date published: 2005-11-28
Rated 5 out of 5 by from Best cheesecake ever! Best cheesecake ever! I'm not a cheesecake fan but I made for thanksgiving last year. Everyone loved it. Yesterday I attended a birthday party for my little niece, she wrote me a thank you note and I thought it was for my birthday gift. When I opened and read, she said "you made the best cheese cake, can you please make me one" I'm actually baking one for my little niece now, IT IS THE BEST! and very easy to make, thank you kraft.
Date published: 2007-01-29
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