NILLA Praline Cheesecake

By Tangie2010

Ingredients

• 66 NILLA Wafers, divided
• 1-1/4 cups Sugar, divided
• 1/4 cup (1/2 stick) margarine or butter, melted
• 3 pkg (8 oz each) Cream Cheese, softened
• 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 1 tsp Vanilla
• 3 Eggs
• 25 KRAFT Caramels
• 3 Tbsp Milk
• 1/2 cup PLANTERS Pecan Pieces, toasted

Details

Servings 16
Adapted from kraftrecipes.com

Preparation

Step 1

HEAT oven to 325°F. Finely crush 50 wafers; mix with 1/4 cup sugar and margarine. Press onto bottom of 9-inch springform pan. Stand remaining wafers around edge, pressing gently into crust to secure.

BEAT cream cheese and remaining sugar in large bowl with mixer until well blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended. Pour over crust.

BAKE 45 to 50 min. or until center is almost set. Run small knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours. Microwave caramels and milk on HIGH 1 min. or until caramels are completely melted, stirring every 30 sec. Cool slightly. Pour over cheesecake; top with nuts.

HOW TO TOAST NUTS:
Toasting nuts adds crunch and intensifies their flavor. To toast nuts in the oven, spread nuts in single layer in shallow baking pan. Bake at 350°F for 10 to 15 min. or until golden brown, stirring occasionally.