Nilla Praline Cheesecake

Name: Nilla Praline Cheesecake
Cuisine: American
Ingredients: 66 NILLA Wafers, divided; 1/4 cup sugar; 1/4 cup butter or margarine, melted; 3 (8 oz.) each) PHILADELPHIA Cream Cheese, softened; 1 cup sugar; 1 cup sour cream; 1 tsp vanilla; 3 eggs; 25 KRAFT Caramels; 3 tbsp milk; 1/2 cup pecans, chopped & toasted

breadnnbutter @Breadnnbutter

(L)

breadnnbutter @Breadnnbutter

(L)

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Ingredients

crust
66NILLA Wafers, divided
1/4 cupsugar
1/4 cupbutter or margarine, melted
filling
3 (8 oz.)each) PHILADELPHIA Cream Cheese, softened
1 cupsugar
1 cupsour cream
1 tspvanilla
3eggs
topping
25KRAFT Caramels
3 tbspmilk
1/2 cuppecans, chopped & toasted

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Steps

1

HEAT oven to 325
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, pressing gently into crust to secure.
3

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.
4

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.
5

* NOTE If using a dark nonstick springform pan, reduce oven temperature to 300°F.
6

*** 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.
7

Hint**** I would saute my pecans in butter before topping, to give a candied pecan flavor.