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Prep Time: 20 Minutes Cook Time: 55 Minutes |
Ready In: 75 Minutes Servings: 12 |
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This cheesecake is a showstopper with its pretty wafer crust, creamy center and the ooey-gooey carmel-pecan topping cascading down the sides. Ingredients:
1-1/2 cups crushed vanilla wafers (about 45 wafers) |
1/4 cup sugar |
1/4 cup butter, melted |
16 whole vanilla wafers |
filling: |
3 packages (8 ounces each) cream cheese, softened |
1 cup sugar |
1/2 cup sour cream |
1 teaspoon vanilla extract |
3 eggs, lightly beaten |
topping: |
25 caramels |
2 tablespoons milk |
1/2 cup chopped pecans, toasted |
Directions:
1. Preheat oven to 325°. In a small bowl, mix wafer crumbs and sugar; stir in butter. Press onto bottom of a greased 9-in. springform pan. Arrange whole wafers, rounded sides out, along sides of pan, pressing lightly into crumbs.
2. In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream and vanilla. Add eggs; beat on low speed just until combined. Pour over crust. Place pan on a baking sheet.
3. Bake 55-60 minutes or until center is almost set. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled.
4. In a microwave, melt caramels with milk; stir until smooth. Remove rim from pan. Drizzle cheesecake with caramel mixture; sprinkle with pecans. Yield: 12 servings.
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