Dessert

Caramel-Praline Cheesecake

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prep time

15 min

total time

6 hr 5 min

makes

16 servings, 1 piece (95 g) each

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kraft

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What You Need

1-1/4 cups Honey Maid Graham Crumbs

1/4 cup butter, melted

1 pkg. (269 g) Kraft Caramels, divided

1/4 cup milk, divided

1 cup chopped pecans, divided

3 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened

3/4 cup sugar

1 tsp. vanilla

3 eggs

Make It

HEAT oven to 350°F.

MIX graham crumbs and butter; press onto bottom of 9-inch springform pan lined with parchment paper.

RESERVE 4 caramels, 1 Tbsp. milk and 1/4 cup nuts for later use. Microwave remaining caramels and milk in microwaveable bowl on HIGH 1-1/2 min., stirring after 45 sec. Stir until caramels are completely melted and mixture is well blended. Stir in remaining nuts; pour over crust.

BEAT cream cheese, sugar and vanilla with mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over caramel mixture.

BAKE 45 to 50 min. or until centre is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.

MICROWAVE reserved caramels and milk in microwaveable bowl on HIGH 30 sec.; stir until smooth. Drizzle over cheesecake; top with reserved nuts.

kraft kitchens tips

How to Unwrap Caramels

Having trouble unwrapping caramels? Place them in the freezer for about 20 min. - the plastic wrapping should easily peel off.

Make Ahead

Cheesecake can be refrigerated overnight before serving. Or, cooled baked cheesecake can be frozen. Thaw overnight in refrigerator before serving.

Substitute

Prepare using Philadelphia Light Brick Cream Cheese Spread.

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rating

This was my first ever cheese cake. Made it for a cheesecake competition at work -- IT WON! Delicious!
posted by sbath | on 5/4/2012

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Was a huge hit at the party that I made it for the first time. I have made this recipe twice since then, and I just get rave reviews every single time.
posted by a cook | on 3/17/2011

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Excellent!
posted by a cook | on 11/28/2009

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I used caramel sauce for ice cream. I believe it made the crust softer because of this. Sprinkle the pecans separate from the sauce rather then mixing & spreading. I baked the crust for 10 min first, a recommendation I found on Youtube. Parchment paper is key, use it, make the it easier to cut. I added a pinch to cinnamon/nutmeg...yum, yum! It was delicious!
posted by Reniamu | on 11/22/2009

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It is so easy to make, I did the caramel drizzle on top husband loved it. Son say it is the best cheesecake he has tasted. I WILL MAKE AGAIN.
posted by tina570908 | on 7/14/2009

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Awesome! So good that someone actually ate a piece that fell on the floor! Followed a couple of tips from the other comments: Tripled the milk so the caramel wouldn't be so tough. Baked the crust first. I didn't mix the pecans with the caramel, instead I just added it on top after the caramel was poured over the crust. Easy!
posted by chichimon | on 4/22/2009

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You don't need to use parchment paper in a springform pan and use caramel sauce next time instead of caramel and milk, it's way easier and tastes great.
posted by seashell_ey | on 4/1/2009

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I would not make this recipe again because of three reasons. 1. When pouring the caramel-nut mixture over the graham cracker crust, when you are spreading the mixture out it slides the graham cracker crust around. This made for areas without crust. 2. The caramel portion at the bottom hardens so thick and hard, that it makes for slicing a piece of cake almost impossible and you get a broken up crust. Also it's pretty crunchy and sticky for the teeth. 3. I would NEVER use wax paper for this recipe. The caramel sauce that broke through the crust (see complaint #1), stuck to the pie. It stuck all over and I had to scrape sections off with a knife while my cake was upside down (this kind of flattened/squished my cheesecake). And the actual taste of the cheesecake was okay, but nothing special (for my taste anyway).
posted by borntainted | on 3/31/2009

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rather flat, but tasty. Too hard to eat the crust which was rather embarrasing in front of company. Everyone (11) politely left most of their crust after futile attempts to eat.
posted by DeanR | on 3/8/2009

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This recipe is a bit tedious, but the end results are okay. The only thing I would recommend is that you bake your graham crack crust in the oven for 5-10 minutes, so u can spread the caramel layer easily across. Also.... after I refrigerated it for a few hours as the recipe suggested, the caramel layer became tough and too hard to cut through.
posted by nooria1992 | on 6/13/2008