Marilyns Treats

Caramel Praline Topped Cheesecake

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Caramel Praline Topped Cheesecake
Since I am sidelined with my broken foot I decided to go through my photo stash and “relive” some great moments. Of course cheesecake was the first category. I usually bake my cheesecakes as they aren’t as sticky as no bake. But any cheesecake can easily be converted. This combination is indescribably delicious so I won’t try. You just have to taste it! I think I may open a cream cheese business. What do you think? #caramel #cheesecake My Tip Friday, 6 Tips To A Perfect Cheesecake Experience will guide you to that perfect cheesecake outcome!

Caramel Praline Topped Cheesecake
Print Recipe
5 from 1 vote

Caramel Praline Topped Cheesecake

Pralines and Caramel and Cheesecake. Oh My! I am in heaven. #caramel #cheesecake
Prep Time25 mins
Cook Time55 mins
Total Time1 hr 20 mins
Course: Dessert
Cuisine: American
Keyword: cheesecake, nuts
Method: Bake
Skill Level: Intermediate
Servings: 12
Calories: 422kcal
Author: Marilyn

Ingredients

CRUST:

  • 1-1/2 cups crushed vanilla wafers about 45 wafers
  • 1/4 cup sugar
  • 1/4 cup butter melted
  • 16 whole vanilla wafers

FILLING:

  • 3 packages 8 ounces each cream cheese, softened
  • 1 cup sugar
  • 1/2 cup sour cream
  • 1 teaspoon vanilla extract
  • 3 large eggs lightly beaten

TOPPING:

  • 25 caramels
  • 2 tablespoons milk
  • 1/2 cup chopped pecans toasted

Instructions

  • Preheat oven to 325°. In a small bowl, mix wafer crumbs and sugar; stir in butter. Press onto bottom of a greased 9-in. springform pan. Arrange whole wafers, rounded sides out, along sides of pan, pressing lightly into crumbs.
  • 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 over crust. Place pan on a baking sheet.
  • Bake 55-60 minutes or until center is almost set. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled.
  • In a microwave, melt caramels with milk; stir until smooth. Remove rim from pan. Drizzle cheesecake with caramel mixture; sprinkle with pecans.
  • Freeze option: Wrap individual portions of cheesecake in plastic wrap and place in a resealable plastic freezer bag. Seal bag and freeze for future use. To use, thaw completely in the refrigerator. Yield: 12 servings.

Video

Notes

©MARILYN'S TREATS. All images are copyright protected.

Nutrition

Serving: 1g | Calories: 422kcal | Carbohydrates: 54g | Protein: 5g | Fat: 22g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 22mg | Sodium: 230mg | Potassium: 0mg | Fiber: 1g | Sugar: 43g | Vitamin A: 0% | Vitamin C: 0% | Calcium: 0% | Iron: 0%
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NUTRITION DISCLAIMER

Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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Comments

  6. Did you just say caramel and praline in the same sentence and cheesecake too. I’m about to show your recipe to my hubby. He’s the best when it comes to baking and I know he’ll love this recipe. Pinning. #merrymonday

    Reply

  7. Marilyn, you should open a cheesecake shop not a cream cheese shop lol. When you do please make sure you can ship because my Hubby would be your best customer lol Thank you for sharing with us at #SimplifyWednesdays Pinned, Shared, Tweeted

    Reply

    • Thank you Carla. I actually used to sell these locally for special occasions and parties. But it took the fun out of it as I couldn’t eat them! Glad to know I could sell them again. Have a great week!

      Reply

  8. This looks like a plate full of deliciousness! Cheesecake and pralines-I’m hooked. Thanks for sharing your wonderful recipes with us at Snickerdoodle. Pinning. I hope that you’re recovering quickly from your fall.

    Reply

  9. How many cheesecake recipes is this on your blog now? And I want to make every single one, especially this one…. I’m a sucker for pralines.

    Thanks for partying with us on #TastyTuesdays

    Reply

    • Can you believe I have 35? Not all are posted yet and they are from when I made them to sell for special occasions. Our secret…. Thanks Audrey for your interest!

      Reply

  11. Thank you for sharing this one it’s another winner! I can only imagine how antsy you are to be up and moving again but please take your time and heal. Thanks so much for sharing with us at Celebrate Your Story!

    Reply

    • Thanks Sandra. My husband is/was a cook and I am the baker so I am eating well. Since I can’t bake I am calling Papa Johns a lot for brownies, chocolate chip cookies and their new pull apart cinnamon rolls. 🙂

      Reply

  16. Marilyn, This recipe looks incredible! Hope your foot heals quickly! How did you break it? Thanks for sharing with us this week on Snickerdoodle Create-Bake-Make Link Party. Pinning to share.

    Reply

    • I fell on uneven pavement in the grocery parking lot. Very amusing story but long. My husband is using it as blackmail in case he needs it. ???? Thanks for sharing your thoughts and for asking. Enjoy your week.

      Reply

    • Thank you Celeste for the appreciation and kind wishes. God is good. I can tolerate the ache and am getting some great muscles from all this hopping. Even my sugar levels like it! Enjoy your week.

      Reply

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