Praline Cheesecake

By sugarbear

Ingredients

• 66 NILLA Wafers, divided
• 1-1/4 cups sugar, divided
• 1/4 cup margarine or butter, melted
• 3 pkg. (8 oz. each) PHILADELPHIA 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 chopped PLANTERS Pecans, toasted

Preparation

Step 1

HEAT oven to 325°F.

CRUSH 50 wafers finely; 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.

Size-Wise:

Balance your food choices throughout the day so you can enjoy a serving of this cheesecake with your loved ones.

Praline Cheesecake Bars:

Prepare recipe as directed in 13x9-inch pan, increasing Nilla Wafers around edge to 22. Bake 40 to 45 min. or until center is almost set.

Note:

If using a dark nonstick springform pan, reduce oven temperature to 300°F.