Praline Cheesecake

Heavenly Recipes Cookbook

Who: St. Kateri Tekakwitha Parish Altar Society
Cost: $25 includes shipping
Details: Hard-backed, ring bound
Pages of recipes: 204
Send checks to: Dora Drone
Howerton, P.O. Box 117, Ridgway, IL 62979
or call 618-272-7343

Praline Cheesecake

Course Dessert
Servings 4


  • 66 vanilla wafers divided
  • 1-1/4 c. granulated sugar divided
  • 1/4 c. butter melted
  • 3- 8 oz. pkgs. Cream cheese softened
  • 1/2 c. sour cream
  • 1 tsp. vanilla
  • 3 eggs
  • 25 caramels
  • 3 T. milk
  • 1/2 c. chopped pecans toasted


  • Heat oven to 325 degrees.
  • Crush 50 wafers finely; mix with 1/4 c. sugar and butter. Press onto bottom of 9-inch springform pan.
  • Stand remaining wafers around edge, pressing gently into crust to secure.
  • Beat cream cheese and remaining sugar in large bowl with mixer until well blended.
  • Add sour cream and vanilla; mix well.
  • Add eggs, 1 at a time, beating on low speed after each just until blended. Pour over crust.
  • Bake 45 to 50 minutes or until center is almost set. Run small knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.
  • Microwave caramels and milk on high 1 minute or until caramels are completely melted, stirring every 30 seconds. Cool slightly. Pour over cheesecake and top with toasted pecans.