Tuesday, September 27, 2011

Praline Cheesecake

                                                                     Cheesecake love


Every now and then I get to the point where thinking about baking cheesecakes occupies a lot of my time. That's how I know it's time to do something about it. This past weekend we were host family at church and I decided to take advantage of such a time and bake this super easy, super delicious cheesecake to serve for our dessert. Okay for one of the desserts. You see I had been thinking about pies too. Heaven help me with the sugar craving!

I didn't manage to get a picture of it when it was uncut because, well, it's just not the thing to do when your table is full of guests, so I took one later after they were gone. It looked so yummy with it's pool of caramel on the top with the roasted pecans. But, no matter, this pic will have to do and I can tell you that the Nilla crust was lovely, both to look at and to taste. Maybe I'll have some for breakfast in the morning. Or not.

I found the recipe on Taste of Homes site and made it exactly as they had it there except for the temperature and oven time.. It turned out delicious and creamy.

Crust:
1½ cups crushed vanilla wafers,
 (about 45 wafers)
¼ cup sugar
¼ cup butter, melted
16 whole vanilla wafers

Filling:
24 oz. (3 pkgs.) cream cheese, softened
1 cup sugar
½ cup sour cream
1 teaspoon vanilla
 3 eggs, lightly beaten

Topping:
25 caramels
2 Tablespoons milk
½ cup chopped pecans, toasted

Directions: In a small bowl, combine the wafer crumbs, sugar and butter. Press onto the bottom of a greased 9-inch springform pan. Stand whole wafers around edge of pan, pressing lightly into crumbs; set aside.


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 into crust.


Place pan onto a baking sheet. Bake at 300° for 60 minutes. Turn oven off and prop door open with a wooden spoon handle and leave cake in the oven for an additional 30-40 minutes. Original recipe says- to bake at 325° for 55-60 minutes or till center is almost set. Cool on wire rack for ten minutes then carefully run a knife around the edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.

Place Caramels and milk into a microwave safe bowl. Microwave uncovered, on high for 1 minute; stir until smooth. Drizzle/pour/spread - whatever - the caramel mixture over the cheesecake and sprinkle with pecans. Refrigerate leftovers. Serves 12.

Heres the good news, there are 5 whole grams of protien per serving and 1 whole gram of fiber. It's 11:14 p.m. It's too late in the day for bad news so we will skip the rest. Pretty sure I won't be having any for breakfast.

Be Blessed!
Linked to: Show and Share, What I Made Wednesday, These Chicks Cooked, Idea Sharing Wednesday, Whatever Wednesday, Wicked Awesome Wednesday,
Passionately Artistic, Wow Us Wednesday, Fall Into Fall, Cast Party, Two Maids a Baking, Time Travel Thursday, Home Sweet Home, Potpourri Friday
Sweet Tooth Friday, Friday Favorites, Foodie Friday, Friday Potluck, Hungry Hypo, Strut Your Stuff Saturday, Show and Tell

18 comments:

  1. The only words that come to mind are YUMMMMMMMM and I WANT...thanks for sharing the recipe. It's too bad there's no such thing as taste-0-blogging. lol...

    PS..had to comment as anonymous (I really hate when that happens). This is Sheila at beyond the portico. Have a fabulous day!!

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  2. Wow, this looks delicious! Saw your post on Savvy Southern Style!

    Rachael :)
    www.bella-raedesigns.blogspot.com

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  3. Ohhh! I love cheesecake! Must try this recipe!!! Thanks for sharing!
    Stephanie @ ladywiththeredrocker.wordpress.com

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  4. Oh, gosh. Pecan pie on top a cheesecake. I'm in heaven (or, I will be when I make this!) :)

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  5. Looks Amazing!! So Yummy!!


    Thanks for linking up to Whatever Wednesday!! :o)

    Jamie
    For Love of Cupcakes

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  6. This looks fantastic! Great fall dessert! Thanks for linking it to Home Sweet Home!
    Sherry

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  7. Wow! I am so wishing I had a piece of this cheesecake right now. I am actually salivating like a dog! So I'll just bookmark this recipe and make this soon.!

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  8. Oh my oh my oh my! This looks amazing! Thanks for bringing on over to Friday Potluck!

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  9. This cheesecake sounds and looks delicious. I would love for you to share at my weekly linky fri-mon
    http://bacontimewiththehungryhypo.blogspot.com/2011/09/any-linky-goes-17.html
    Come strut your stuff.

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  10. very yummy ..love to have it ..
    www.rajafood.blogspot.com

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  11. Yummy! Stopped by from Honey's Potpourri Party! Have a wonderful weekend.

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  12. Thanks for joining my weekly linky, following you back too :)
    It's Mindie from Bacon Time

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  13. That is unreal! I cannot wait to try this recipe out - thank you for sharing :)

    Stopping by from Sweet Tooth Friday.

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  14. This looks delicious and is one I will want to try!

    I'm delighted you linked to Potpourri Friday. You are appreciated and I hope to see you again this week!

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  15. Looks delicious! Thanks for the recipe! You have the best ideas here! Thanks so much for sharing this @ Show & Share!

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  16. Featuring Thursday afternoon at Bacon Time :)

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  17. Sent over from Six Sisters stuff. love anything cheesecake and this one looks to die for~~

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