Praline Cheesecake with Walnuts and Caramel

It has become a tradition to make this cheesecake every year on or around Thanksgiving.  It has become a favorite for many and surprisingly it is not that hard to put together.  But the presentation... the presentation is wonderful.  It looks like I spent a lot more time on it than I did.  The vanilla praline cookies make the best crust! A word of advice - never use the Low Fat kind.  I tried it one year and the cookies fell apart in the oven.

Nilla Praline Cheesecake

66      wafer cookies, divided

1 ¼    cups sugar, divided

¼       cup unsalted butter, melted

3        pkg.  (8 oz. each) Cream Cheese, at room temperature

½       cup Sour Cream

1        tsp. vanilla

3        eggs

½       container caramel (the kind found by the apples for dipping)

½       cup chopped walnuts

Heat oven to 325°F.

Crust 50 wafers finely; mix with 1/4 cup sugar and unsalted butter. Press onto bottom of 9-inch springform pan. Stand remaining wafers around edge, pressing gently into crust to secure.

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

Bake 45 to 50 min. or until center is almost set. Run small knife around rim of pan to loosen cake; cool before removing rim.  After removing rim, place a piece of parchment paper on a plate big enough for the cake.  Flip the cake on the parchment paper and remove the bottom pan.  Flip back on a serving platter.  Microwave caramel, stirring occasionally for about 20 seconds.  Spread over cheesecake and top with nuts.  Refrigerate 4 hours…if you can wait that long.

Adapted from Kraft’s Praline Cheesecake recipe.