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,
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