Praline Cheesecake
Praline Cheesecake might be a good recipe to expand your hor d'oeuvre recipe box. This recipe serves 16. For $1.19 per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. One serving contains 455 calories, 6g of protein, and 29g of fat. This recipe from Kraft Recipes has 241 fans. Head to the store and pick up caramels, eggs, cream cheese, and a few other things to make it today. From preparation to the plate, this recipe takes about 6 hours and 10 minutes. Overall, this recipe earns a not so super spoonacular score of 18%. If you like this recipe, take a look at these similar recipes: Praline Cheesecake, Praline Cheesecake, and Praline Cheesecake.
Servings: 16
Preparation duration: 20 minutes
Cooking duration: 350 minutes
Ingredients:
25 KRAFT Caramels
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
3 eggs
1/4 cup margarine or butter, melted
3 Tbsp. milk
1/2 cup chopped PLANTERS Pecans, toasted
1-1/4 cups sugar, divided
1 tsp. vanilla
66 vanilla wafers, divided
Equipment:
oven
springform pan
bowl
knife
frying pan
microwave
Cooking instruction summary:
Heat oven to 325F. 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 of pan, pressing gently into crust to secure. Beat cream cheese and remaining sugar in large bowl with mixer until 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 cheesecake 4 hours. Microwave caramels and milk in microwaveable bowl on HIGH 1 min. or until caramels are completely melted, stirring every 30 sec. Cool slightly. Pour over cheesecake; top with nuts.
Step by step:
1. Heat oven to 325F.
2. 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 of pan, pressing gently into crust to secure.
3. Beat cream cheese and remaining sugar in large bowl with mixer until blended.
4. Add sour cream and vanilla; mix well.
5. Add eggs, 1 at a time, beating on low speed after each just until blended.
6. Pour over crust.
7. 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 cheesecake 4 hours.
8. Microwave caramels and milk in microwaveable bowl on HIGH 1 min. or until caramels are completely melted, stirring every 30 sec. Cool slightly.
9. Pour over cheesecake; top with nuts.
Nutrition Information:
covered percent of daily need
