ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

NILLA Praline Cheesecake

Prep time 20 mins
Other time 5 hrs, 45 mins
Yield Makes 16 servings


  • 66 NILLA Wafers, divided
  • 1 1/4 cups sugar, divided
  • 1/4 cup (1/2 stick) margarine or butter, melted
  • 3 packages (8 oz. each) PHILADELPHIA Cream Cheese, softened
  • 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
  • 1 teaspoon vanilla
  • 3 eggs
  • 25 KRAFT Caramels
  • 3 tablespoons milk
  • 1/2 cup PLANTERS Pecan Pieces, toasted

How to Make It

  1. HEAT oven to 325ºF. Finely crush 50 wafers; mix with 1/4 cup sugar and margarine. 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 min. 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 min. or until caramels are completely melted, stirring every 30 sec. Cool slightly. Pour over cheesecake; top with nuts.

    Nutritional Information
    Calories: 410
    Total fat: 26 g
    Saturated fat: 12 g
    Cholesterol: 95 mg
    Sodium: 320 mg
    Carbohydrate: 39 g
    Dietary fiber: 1 g
    Sugars: 31 g
    Protein: 6 g
    Vitamin A: 15% DV
    Vitamin C: 0% DV
    Calcium: 8% DV
    Iron: 4% DV