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Prep Time: 20 Minutes Cook Time: 55 Minutes |
Ready In: 75 Minutes Servings: 12 |
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Submitted by Laurel Leslie. This show stopper has a vanilla wafer crust, a creamy center and an ooey-gooey caramel-pecan topping. Ingredients:
1 1/2 cups crushed vanilla wafers |
1/4 cup sugar |
1/4 cup butter, melted |
16 whole vanilla wafers |
3 (8 ounce) packages cream cheese, softened |
1 cup sugar |
1/2 cup sour cream |
1 teaspoon vanilla extract |
3 eggs, lightly beaten |
25 caramels |
2 tablespoons milk |
1/2 cup chopped pecans, toasted |
Directions:
1. 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.
2. In a large mixing bowl, beat the cream cheese, sugar, sour cream and vanilla until smooth. Add eggs; beat on low speed just until combined. Pour into crust. Place pan on a baking sheet.
3. Bake at 325 for 55-60 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
4. Place caramels and milk in a microwave-safe bowl. Microwave, uncovered, on high for 1 minute; stir until smooth. Remove sides of springform pan. Drizzle caramel mixture over cheesecake; sprinkle with pecans. Refrigerate leftovers.
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