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!
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