Praline Cheesecake

Praline Cheesecake

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

FILLING:
3 packages (8 oz each) cream cheese, softened
1 cup sugar
1/2 cup sour cream
1 tsp vanilla extract
3 eggs, lightly beaten

TOPPING:
25 caramels
2 tbsp milk
1/2 cup chopped pecans, toasted

1.  In a small bowl, combine the wafer crumbs, sugar and butter.  Press onto the bottom of a greased 9 inch springform pan.  Stand whole wafers around edge of pan, pressing lightly into crumbs; set aside.

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 combined.  Pour into crust.  Place pan on a baking sheet.

3.  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.

4.  Place caramels and milk in a microwave-safe bowl.  Microwave, uncovered, on high for 1 minutes; stir until smooth.  Drizzle caramel mixture over cheesecake; sprinkle with pecans.  Refrigerate leftovers.

Makes 12 servings; 1 slice
Cal 422; fat 22; fiber 1



This cheesecake rocks!!  I did use 1 package of reduced fat cream cheese, fat free sour cream, and ICBINB for baking, and the reduced fat vanilla wafers.  The cheesecake came out fine.  I did do something a little different when I made the toppings.  I put the pecans in a skillet, and added butter and brown sugar so that I could make them more praline-like.  I let them sit a little too long before I sprinkled them on cheesecake and they kinda stuck together, otherwise it was amazing.  You could also buy the already glazed ones and spinkle those on instead.  I added a few extra caramals, and really regretted it.  This makes a lot of caramel.  So unless you are a caramel addict, don't make extra, you could even cut it down and still have plenty.