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

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 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 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.

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.

How to Toast Nuts

Toasting nuts adds crunch and intensifies their flavor. To toast nuts in the oven, spread nuts in single layer in shallow baking pan. Bake at 350°F for 10 to 15 min. or until golden brown, stirring occasionally.

Note

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