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Caramel Praline-Topped Cheesecake

Total Time

Prep: 30 min. Bake: 55 min. + chilling

Makes

12 servings

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
Caramel Praline-Topped Cheesecake Recipe photo by Taste of Home
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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

Directions

  1. 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.
  2. 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.
  3. Bake until center is almost set, 55-60 minutes. Cool on a wire rack 1 hour. Refrigerate overnight, covering when completely cooled.
  4. 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

1 slice: 422 calories, 22g fat (10g saturated fat), 94mg cholesterol, 230mg sodium, 54g carbohydrate (43g sugars, 1g fiber), 5g protein.

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