Prep time: 20 min l Bake time: 45-50 min l Total time with refrigeration: 6 hrs 5 min l Servings: 16
66 nilla wafers
1 1/4 cups sugar
1/4 cup melted butter
3 8oz pkgs cream cheese
1/2 cup sour cream
1 tsp vanilla
25 unwrapped caramels
3 Tbsp milk
1/2 cup toasted pecan pieces
1. Preheat oven to 325* if using a silver 9 inch springform pan or to 300* if using a dark nonstick 9
inch springform pan. Finely crush 50 of the wafers; mix with 1/4 cup of the sugar and the
margarine. 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 electric mixer on medium
speed utnil 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 min or until center is almost set. Run small knife or metal spatula around rim of pan
to loosen cake; cool before removing rim of pan. Refrigerate 4 hrs or overnight.
4. Microwave caramels and milk on HIGH 1 min or until caramels are completely melted, stirring
every 30 sec. Cool slightly. Pour over cheesecake; top evenly with pecans. Cut into 16
slices to servie, using the wafers standing around the edge as a guide.