Caramel-Praline Cheesecake

67  Ratings
  • 15 min prep
  • 6 hr 5 min total
  • Makes 16 servings, 1 piece (95 g) each.


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Caramel-Praline Cheesecake Recipe

Ingredients

  • 1-1/4 cups Honey Maid Crumbs
  • 1/4 cup butter, melted
  • 1 pkg. (269 g) caramels, divided
  • 1/4 cup milk, divided
  • 1 cup chopped pecans, divided
  • 3 pkg. (250 g each) brick cream cheese, softened
  • 3/4 cup sugar
  • 1 tsp. vanilla
  • 3 eggs

Instructions

  • Heat  oven to 350°F.
  • Mix  crumbs and butter; press onto bottom of 9-inch springform pan lined with parchment paper.
  • Reserve  4 caramels, 1 Tbsp. milk and 1/4 cup nuts for later use. Microwave remaining caramels and milk in microwaveable bowl on HIGH 1-1/2 min., stirring after 45 sec. Stir until caramels are completely melted and mixture is well blended. Stir in remaining nuts; pour over crust.
  • Beat  cream cheese, sugar and vanilla with mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over caramel mixture.
  • Bake  45 to 50 min. or until centre is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.
  • Microwave  reserved caramels and milk in microwaveable bowl on HIGH 30 sec.; stir until smooth. Drizzle over cheesecake; top with reserved nuts.

Recipe Tips

How to Unwrap CaramelsHaving trouble unwrapping caramels? Place them in the freezer for about 20 min. - the plastic wrapping should easily peel off.

Make AheadCheesecake can be refrigerated overnight before serving. Or, cooled baked cheesecake can be frozen. Thaw overnight in refrigerator before serving.

SubstitutePrepare using brick light cream cheese.

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Nutrition Information

Makes 16 servings, 1 piece (95 g) each.

Nutrition per serving:

  • Calories 370 
  • Total fat 26 g
  • Saturated fat 13 g
  • Cholesterol 100 mg
  • Sodium 340 mg
  • Carbohydrate 32 g
  • Dietary fibre 1 g
  • Sugars 26 g
  • Protein 7 g
  • Vitamin A 20 %DV
  • Vitamin C 2 %DV
  • Calcium 8 %DV
  • Iron 4 %DV