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Caramel Praline-Topped Cheesecake Recipe

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This recipe for Caramel Praline-Topped Cheesecake is from The Hussy Cook Book, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 ½ cups crushed vanilla wafers (about 45 wafers)
1/4 cup sugar
1/4 cup butter (melted)
16 whole vanilla wafers

Filling:
3 packages (8 oz) cream cheese (softened)
1 cup sugar
1/2 cup sour cream1 tsp vanilla
3 eggs lightly beaten

Topping:
25 caramels
2 tbsp milk
1/2 cup chopped pecans toasted
Directions:
Directions:
Preheat oven to 325 degrees. In a small bowl, mix wafer crumbs, and sugar. Stir in butter. Press onto bottom of a greased 9-in. Springform pan. Arrange whole wafers, rounded sides out, around sides of pan, lightly pressing into crumbs.

In a large bowl, beat cream cheese and sugar till smooth. Beat in sour cream and vanilla. Add eggs; beat on low speed just until combined. Pour over crust. Place pan on baking sheet.

Bake 55-60 minutes, or unti center is almost set. Cool on a wire rack 10 minutes. Loosen sides from pan with knife. Cool 1 hour longer. Refrigerate overnight. Covering when completely cooled.

In a microwave, melt caramels with milk; stir until smooth. Remove rim from pan. Drizzle cheesecake with caramel mixture and sprinkle with pecans.

Freeze Option: Wrap individual portions of cheesecake in plastic wrap and place in a resealable plastic freezer bag. Seal bag and freeze for future use. To use, thaw completely in refrigerator.
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
1 hr 15 min

 

 

 

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