Nilla Praline Cheesecake

19  Ratings
  • 20 min prep
  • 6 hr 5 min total
  • Makes 16 servings, 1 slice each.

Topped with caramel and pecans, this cheesecake is dressed to impress.
Submitted by 0

Nilla Praline Cheesecake Recipe

Ingredients

  • 56 Nilla Vanilla Wafers, divided
  • 1/4 cup butter, melted
  • 3 pkg. (250 g each) brick cream cheese, softened
  • 3/4 cup sugar
  • 1 tsp. vanilla
  • 3 eggs
  • 25 caramels, unwrapped
  • 3 Tbsp. milk
  • 1/2 cup pecans

Instructions

  • Preheat  oven to 350°F. Finely crush 40 of the wafers (1-1/4 cups); mix with butter. Press firmly onto bottom of a 9-inch springform pan. Stand remaining 16 wafers around edge of pan, pressing gently into crust to secure.
  • Beat  cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add vanilla; mix well. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Pour into prepared crust.
  • Bake  45 to 50 min. or until centre is almost set. Run small knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight.
  • Microwave  caramels and milk on HIGH 1 min. or until caramels are completely melted, stirring every 30 sec. Cool slightly. Pour over cheesecake; top evenly with pecans. Cut into 16 slices to serve, using the wafers standing around the edge as a guide.

Recipe Tips

Size-WiseBalance your food choices throughout the day so you can enjoy a serving of this rich and indulgent cheesecake with your loved ones.

Cooking Know-HowFor easy unwrapping, place caramels in the freezer for 5 min.- the plastic comes right off!

How to toast nuts in the microwaveSimply spread a handful of nuts evenly in single layer on flat microwaveable dish. Microwave on HIGH 2 min. Stir nuts. Microwave an additional 1 to 2 min. or until nuts are fragrant and light coloured.

89814

Nutrition Information

Makes 16 servings, 1 slice each.

Nutrition per serving:

  • Calories 367 
  • Total fat 24.7 g
  • Saturated fat 10.9 g
  • Cholesterol 82 mg
  • Sodium 321 mg
  • Carbohydrate 33.2 g
  • Dietary fibre 0.8 g
  • Protein 4.8 g
  • Vitamin A 13 %DV
  • Vitamin C 0 %DV
  • Calcium 13 %DV
  • Iron 4 %DV

This recipe features: