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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 16 |
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Found this recipe while surfing the net. Time consuming but well worth the effort for those special occasions. I do it the day before because it has to be chilled at least four hours. Ingredients:
66 nilla wafers |
1-1/4 cups sugar |
1/4 cup margarine or butter |
3 pkg. philadelphia cream cheese |
1/2 cup breakstone’s or knudsen sour cream |
1 tsp.vanilla |
3 egg |
25 kraft caramels |
3 tbsp. milk |
1/2cup planters pecan pieces |
Directions:
1. Heat oven to 325°F.
2. Finely crush 50 wafers; mix with 1/4 cup sugar and margarine
3. . Press onto bottom of 9-inch springform pan. Stand remaining wafers around edge, pressing gently into crust to secure.
4. Beat cream cheese and remaining sugar in large bowl with mixer until well blended. Add sour cream and vanilla; mix well.
5. Add eggs, 1 at a time, beating on low speed after each just until blended. Pour over crust.
6. Bake 45 to 50 min. or until center is almost set.
7. Run small knife around rim of pan to loosen cake; cool before removing rim.
8. Refrigerate 4 hours
9. 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.
10. Run small knife around rim of pan to loosen cake; cool before removing rim
11. . Refrigerate 4 hours.
12. Microwave caramels and milk on HIGH 1 min. or until caramels are completely melted, stirring every 30 sec.
13. Cool slightly.
14. Pour over cheesecake; top with nuts.
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