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.

Key Lime Cheesecake

Key Lime Cheesecake


1 3/4 cups graham cracker crumbs
5 tbsp butter, melted
1 cup plus 1 tbsp sugar
3 each 8 oz packages cream cheese, softened
1 tsp vanilla
1/2 cup fresh lime juice (about 5 limes)
3 eggs
whipped cream - optional

1. Preheat oven to 350*. Make the crust by combining the graham cracker crumbs with butter and 1 tbsp sugar in bowl. Stir well enough to coat all of the crumbs with the butter. Keep it crumbly.

2. Press the crumbs onto the bottom and halfway up sides of an 8 inch springform pan. You don't want the crust to form all the way up the back of each slice of cheesecake. Bake for 5 minutes, then set aside until you are ready to fill it.

3. In a large mixing bowl, combine cream cheese, 1 cup sugar, and vanilla. Mix with electric mixer until smooth. Add lime juice and eggs and beat until smooth and creamy.

4. Pour the filling into pan. Bake 60-70 minutes. If the top of the cheesecake is turning light brown, it's done. Remove from the oven and allow it to cool.

5. When the cheesecake has come to room temperature, put it into the refrigerator. When the cheesecake has chilled, remove the pan sides and cut the cake into 8 equal pieces. Serve with a generous dollop of whipped cream on top if desired.

I made this almost a year ago - so my brain is kinda fuzzy. But I'm pretty sure that I used reduced fat cream cheese and regular, but don't hold me to that. It tastes like key lime cheesecake. I highly recommend it.

Notes - make sure your cream cheese is at room temperature before you start. Also don't open the oven to check on it. The difference in air temp can cause the cheesecake to crack. So just watch it and time it closely. If you have to open the oven door, only open it as much as you need to peek inside. You can also cook it in a water bath, or with a pan of water in the oven. I didn't do either. Just timed it and kept an eye through the door and mine came out fine. I do recommend making it the day before.