Ingredients Jump to Instructions ↓

  1. 66 Nilla wafer s, divided

  2. 1 1/4 cups sugar , divided

  3. 1/4 cup butter , melted

  4. 3 pkgs. cream cheese

  5. 1/2 cup sour cream

  6. 1 tsp. vanilla

  7. 3 egg s

  8. 25 kraft caramel s, unwrapped

  9. 3 Tbs. milk

  10. 1/2 cup pecan pieces, toasted

Instructions Jump to Ingredients ↑

  1. Preheat oven to 325 if using a silver 9“ springform pam (300 if using a dark non-stick 9” springform pan). Finely crush 50 of the wafers; mix with ¼ cup of the sugar and the butter. Press firmly onto bottom of pan. Stand remaining 16 wafers around edge of pan, pressing gently into crust to secure.

  2. Beat cream cheese and remaining 1 cup sugar in large bowl with mixer on medium speed until well blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Pour into prepared crust.

  3. Bake 45-50 minutes or until center is almost set. Run small knife around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight.

  4. Microwave caramels and milk on high 1 minute or until completely melted, stirring every 30 seconds. Cool slightly. Pour over cheesecake; top evenly with pecans.


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