Nilla Praline Cheesecake
- 66 NILLA Wafers, divided
- 1 1/4 cups sugar, divided
- 1/4 cup (1/2 stick) margarine or butter, melted
- 3 packages (8 oz. each) PHILADELPHIA Cream Cheese, softened
- 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
- 1 teaspoon vanilla
- 3 eggs
- 25 KRAFT Caramels
- 3 tablespoons milk
- 1/2 cup PLANTERS Pecan Pieces, toasted
- oven to 325u0b0F. 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.
- 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.
- 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.
- Calories: 410
- Total fat: 26 g
- Saturated fat: 12 g
- Cholesterol: 95 mg
- Sodium: 320 mg
- Carbohydrate: 39 g
- Dietary fiber: 1 g
- Sugars: 31 g
- Protein: 6 g
- Vitamin A: 15% DV
- Vitamin C: 0% DV
- Calcium: 8% DV
- Iron: 4% DV
nilla wafers, sugar, margarine, philadelphia cream cheese, s, vanilla, eggs, caramels, milk
Taken from www.myrecipes.com/recipe/nilla-praline-cheesecake (may not work)