Recipe by Philadelphia Cream Cheese
"Pralines and cream, in the form of a cheesecake. Drizzled in caramel, this gorgeous dessert is a guaranteed winner and you won't believe how easy it is to make."
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NILLA Wafers, divided
1 1/4 cups
margarine or butter, melted
3 (8 ounce) packages
PHILADELPHIA Cream Cheese, softened
BREAKSTONE'S or KNUDSEN Sour Cream
PLANTERS Pecan Pieces, toasted
It's perfect the way it is! Absolutely no need to change anything. Personally, I use a little less sugar. Also, when the caramel topping hardens it becomes quite heavy and can slide off the top when you cut the cheesecake. I found that using the soft caramel that is sold by the apples in the produce section that's used for dipping is a lot better than melting down hard caramel. Otherwise, it's always a hit!
Excellent crust. I acutally used a slightly different recipe with this crust as the base and the cheesecake was delicious. Thanks for this great recipe!
Salsa is the fresh condiment you can make at home and put on everything.
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