I wanted to make something different for one of our Christmas dinners and I knew that several people there were cheesecake fans. This was my first cheesecake so off to the internet I went in search for a recipe to try and found this one on Pinterest (of course) from Kraft.
It ended up being a simple recipe and oh, so tasty. C’s cousin’s little boy who is one and a half years old kept sneaking a bite while the adults were playing a game. Needless to say, there wasn’t much left at the end of the night and that’s exactly how I like it.
66 Nilla wafers, divided
1 1/4 cups granulated sugar, divided
1/4 cup unsalted butter, melted
3 pkg. (8 oz. each) cream cheese, softened
1/2 cup sour cream
1 tsp. vanilla
3 eggs
25 Kraft caramels
3 tbsp. milk
1/2 cup chopped pecans, toasted
Preheat oven to 325 degrees. Completely crush 50 of the Nilla wafers. Mix the crushed cookies with 1/4 cup sugar and butter. Press onto the bottom of a 9 inch spring form pan. Stand the remaining wafers around the edge of the pan, pressing gently into the crust.
Beat the cream cheese and remaining sugar with an electric mixer until smooth. Add the sour cream and vanilla. Add the eggs, 1 at a time, beating on low speed after each until just blended. Pour the batter over the crust.
Bake for 45 to 50 minutes or until the center is almost set.(I baked mine for 55 because my oven cooks a little slow and I was scared the center wasn’t done.) Run a small knife around the rim of the pan to loosen the cake. Cool before removing the outer ring of the pan. Refrigerate for 4 hours.
When you are ready to serve the cake, microwave the caramels and milk on high for 1 minute or until caramels are completely melted. It took about 1 1/2 minutes for mine. Cool slightly then pour over the cheesecake and sprinkle with the toasted pecans.
This finishes up my Sweet Treat month here at Picture Perfect Cooking, but I am sure there will be plenty more to come in the future.
Picture Perfect Cooking 
This looks so good! I love how the Nilla wafers have embedded themselves into the cake. This is such a delicious twist on the holiday standard of pecan pie. Definitely going to have to try it out some time.
I was really surprised at how the wafers shaped themselves around the cake during baking. I hope you love it as much as my family did. Thanks for stopping by and commenting. Have a great day!
Oh how pretty! I love cheesecake. Thanks for sharing.
I love cheesecake and I love praline so this would be a perfect dessert for me. The wafers around the side make it look really special too – I can’t believe it’s your first cheesecake!
I really loved how the vanilla wafers looked around the cake after it was baked. Thanks so much for stopping by and commenting! Have a great day.
I lived in the North Shore of New Orleans for 6 years. I truly love pralines and cheesecake. Yours looks amazing!! I pinned this post! Thanks for stopping by and linking up at Saturday Dishes Cakes & Party ideas.
Blessings,
Diane Roark
recipesforourdailybread.com
Once someone brought a cheesecake with this same topping (sort of it was store-bought). I was under a great deal of stress and ate all the topping off the cheesecake. Thanks for linking this to What’d You Do This Weekend.
Linda
I can understand that completely. Sugar is my go-to choice for stress eating too. Thanks so much for hosting every week. Have a great weekend!
Your Praline Cheesecake would just be amazing, rich and delicious. Thank you so much for sharing with Full Plate Thursday and have a great weekend.
Come Back Soon!
Miz Helen
Tammi, this is amazing and gorgeous and I want one right now! The cheesecake and caramel look delicious together, and the pecans are the perfect finishing touch! Thank you for sharing this with us at Treasure Box Tuesday! PINNING! 🙂
Thanks so much for your sweet comment! Have a great weekend!
That looks great and sounds very yummy. Thanks for sharing at Sweet and Savoury Sundays, I’d love you to stop by this weekend and link up!
What a beautiful cheesecake and it sounds absolutel scrumptious! Pinning to my cooking bucket list. Thank you for sharing on the Four Seasons Blog Hop last week. We always look forward to your posts – hope you an join us this week!
Thanks so much for your wonderful comment! I love hearing from readers. Hope you enjoy the cake!
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