Praline Cheesecake

By bklynmommy

Ingredients

• Crust:
• 1 1/2 cups crushed vanilla wafers,
• (about 45 wafers)
• 1/4 cup sugar
• 1/4 cup butter, melted
• 16 whole vanilla wafers
• Filling:
• 24 oz. (3 pkgs.) cream cheese, softened
• 1 cup sugar
• 1/2 cup sour cream
• 1 teaspoon vanilla
• 3 eggs, lightly beaten
• Topping:
• 25 caramels
• 2 Tablespoons milk
• 1/2 cup chopped pecans, toasted

Details

Adapted from thekitchencookie.blogspot.com

Preparation

Step 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.


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 onto a baking sheet. Bake at 300° for 60 minutes. Turn oven off and prop door open with a wooden spoon handle and leave cake in the oven for an additional 30-40 minutes. Original recipe says- to bake at 325° for 55-60 minutes or till center is almost set. Cool on wire rack for ten minutes then carefully run a knife around the edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.

Place Caramels and milk into a microwave safe bowl. Microwave uncovered, on high for 1 minute; stir until smooth. Drizzle/pour/spread - whatever - the caramel mixture over the cheesecake and sprinkle with pecans. Refrigerate leftovers.