Prep Time
20 Mins
Other Time
5 Hours 45 Mins
Makes 16 servings

How to Make It

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

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