Praline Cheesecake with Caramel

Pralines and cream—in the form of a cheesecake. Drizzled with caramel, this easy-to-make, gorgeous dessert is a guaranteed winner!

Prep: 20 min | total: 6 hr 10 min | Yield: 16 servings

Ingredients

• 66 vanilla wafers, divided
• 1 1/4 cups granulated sugar, divided
• 1/4 cup butter, melted
• 3 (8 ounce) packages Philadelphia Cream Cheese, softened
• 1/2 cup Breakstone's or Knudsen Sour Cream
• 1 teaspoon vanilla extract
• 3 eggs
• 25 Kraft Caramels
• 3 tablespoons milk
• 1/2 cup chopped Planters Pecans, toasted

Instructions

1. Heat oven to 325 degrees F.*
2. Crush 50 wafers finely; mix with 1/4 cup sugar and butter. Press onto the bottom of a 9 inch springform pan. Stand remaining wafers around edge, pressing gently into crust to secure.
3. Beat cream cheese and remaining sugar in large bowl with mixer until blended.
4. Add sour cream and vanilla extract; mix well.
5. Add eggs, one at a time, beating on low speed after each just until blended. Pour over crust.
6. Bake for 45 to 50 minutes or until center is almost set.
7. Run small knife around rim of pan to loosen cake; cool before removing rim.
8. Refrigerate cheesecake for 4 hours.
9. Microwave caramels and milk in microwaveable bowl on HIGH for 1 minute or until caramels are completely melted, stirring every 30 seconds. Cool slightly. Pour over cheesecake; top with nuts.

Notes

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

Praline Cheesecake Bars: Prepare recipe as directed, using a 13 x 9 inch pan and increasing vanilla wafers around edge of pan to 22. Bake for 40 to 45 minutes or until center is almost set.

Nutrition

Per serving: Calories 410 Total fat 26 g Saturated fat 2 g Cholesterol 100 mg Sodium 310 mg Carbohydrate 39 g Dietary fiber 1 g Sugars 31 g Protein 6 g

Vitamin A 15% DV Vitamin C 0% DV Calcium 8% DV Iron 4% DV

Attribution

Recipe and photo used with permission from: Kraft Heinz Company