CARAMEL PRALINE-TOPPED CHEESECAKE

Caramel Praline-Topped Cheesecake image

This cheesecake is a showstopper with its pretty wafer crust, creamy center and the ooey-gooey carmel-pecan topping cascading down the sides. -Laurel Leslie, Sonora, California

Provided by Taste of Home

Time 1h25m

Yield 12 servings.

Number Of Ingredients 14

Ingredients

1-1/2 cups crushed vanilla wafers (about 45 wafers)
1/4 cup sugar
1/4 cup butter, melted
16 whole vanilla wafers
FILLING:
3 packages (8 ounces each) cream cheese, softened
1 cup sugar
1/2 cup sour cream
1 teaspoon vanilla extract
3 large eggs, lightly beaten
TOPPING:
25 caramels
2 tablespoons milk
1/2 cup chopped pecans, toasted

Steps:

Preheat oven to 325°. Mix crushed wafers and sugar; stir in melted butter. Press onto bottom of a greased 9-in. springform pan. Arrange vanilla wafers around sides of pan, rounded sides out, pressing gently into crust., In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream and vanilla. Add eggs; beat on low speed just until blended. Pour over crust. Place pan on a baking sheet., Bake until center is almost set, 55-60 minutes. Cool on a wire rack 1 hour. Refrigerate overnight, covering when completely cooled., Remove rim from pan. In a microwave, melt caramels with milk; stir until smooth. Drizzle over cheesecake; 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. To use, thaw in the refrigerator.

Nutrition Facts : Calories 422 calories, Fat 22g fat (10g saturated fat), Cholesterol 94mg cholesterol, Sodium 230mg sodium, Carbohydrate 54g carbohydrate (43g sugars, Fiber 1g fiber), Protein 5g protein.