Praline Cheesecake

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Preparation time: 20 minutes
Cooking time: 55 minutes plus chilling

Difficulty: Easy - for beginners
Serves: 12 servings


•1-1/2 cups crushed vanilla wafers (about 45 wafers)
•1/4 cup sugar
•1/4 cup butter, melted
•16 whole vanilla wafers

•3 packages (8 ounces each) cream cheese, softened
•1 cup sugar
•1/2 cup sour cream
•1 teaspoon vanilla extract
•3 eggs, lightly beaten

•25 Werther's® Original Chewy Caramels
•2 tablespoons milk
•1/2 cup chopped pecans, toasted


•In a small bowl, combine the wafer crumbs, sugar and butter. Press onto the bottom of a greased 9-in. springform pan. Stand whole wafers around edge of pan, pressing lightly into crumbs; set aside.
• 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 combined. Pour into crust. Place pan on a baking sheet.
• Bake at 325° for 55-60 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
• Place caramels and milk in a microwave-safe bowl. Microwave, uncovered, on high for 1 minute; stir until smooth. Drizzle caramel mixture over cheesecake; sprinkle with pecans. Refrigerate leftovers. Yield: 12 servings.

Editor's Note: This recipe was tested in a 1,100-watt microwave.


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