Recipe Archives->Desserts Cheesecake->Praline 02

Praline Cheesecake
Serves 16

66 vanilla wafers
1 1/4 cups sugar
1/4 cup butter, melted
3 8-oz pkgs cream cheese, softened
1/2 cup sour cream
1 teaspoon vanilla
3 eggs
25 caramels, unwrapped
3 tablespoons milk
1/2 cup pecan pieces, toasted

Preheat oven to 325F if using a silver 9-inch springform pan or to
300F if using a dark nonstick 9-inch springform pan.  Finely crush
50 of the cookies, mix with 1/4 cup of the sugar and the butter.
Pressfirmly onto bottom of pan.  Stand remaining 16 cookies around
edge of pan, pressing gently into crust to secure.

Beat cream cheese and remaining 1 cup sugar in a large bowl with
mixer on medium speed until well blended.  Add sour cream and
vanilla, mix well.  Add eggs, one at a time, beating on low speed
after each addition until just blended.  Pour into crust.

Bake 45 to 50 minutes or until center is almost set.  Run small
knife around edge of pan to loosen cake, cool before removing rim
of pan.  Refrigerate 4 hours or overnight.

Microwave caramels and milk on high one minute or until caramels
are completely melted, stirring every 30 seconds.  Cool slightly.
Pour over cheesecake, top with pecans.

Printable version: praline02.txt.