CARAMEL PRALINE-TOPPED CHEESECAKE RECIPE: HOW TO MAKE IT
This cheesecake is a showstopper with its pretty wafer crust, creamy center and the ooey-gooey carmel-pecan topping cascading down the sides. —Laurel Leslie, Sonora, California
Provided by Taste of Home
Categories Desserts
Total Time 01 hours 25 minutes
Prep Time 30 minutes
Cook Time 55 minutes
Yield 12 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 325°. Mix crushed wafers and sugar; stir in melted butter. Press onto bottom of a greased 9-in. springform pan. Arrange vanilla wafers around sides of pan, rounded sides out, pressing gently into crust., In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream and vanilla. Add eggs; beat on low speed just until blended. Pour over crust. Place pan on a baking sheet., Bake until center is almost set, 55-60 minutes. Cool on a wire rack 1 hour. Refrigerate overnight, covering when completely cooled., Remove rim from pan. In a microwave, melt caramels with milk; stir until smooth. Drizzle over cheesecake; sprinkle with pecans.
Freeze option: Wrap individual portions of cheesecake in plastic wrap and place in a resealable plastic freezer bag. Seal bag and freeze. To use, thaw in the refrigerator.
Nutrition Facts : Calories 422 calories, FatContent 22g fat (10g saturated fat), CholesterolContent 94mg cholesterol, SodiumContent 230mg sodium, CarbohydrateContent 54g carbohydrate (43g sugars, FiberContent 1g fiber), ProteinContent 5g protein.
CARAMEL APPLE CUPCAKES RECIPE: HOW TO MAKE IT
Take these extra special cupcakes to your next event and watch how quickly they disappear! With a caramel topping and spice cake base, they're the perfect mix of two fall-favorite treats. —Diane Halferty, Corpus Christi, Texas
Provided by Taste of Home
Categories Desserts
Total Time 45 minutes
Prep Time 25 minutes
Cook Time 20 minutes
Yield 1 dozen.
Number Of Ingredients 6
Steps:
- Preheat oven to 350°. Line 12 jumbo muffin cups with paper liners., Prepare cake mix batter according to package directions; fold in apples. Fill prepared cups three-fourths full. Bake until a toothpick inserted in center comes out clean, about 20 minutes. Cool 10 minutes before removing from pans; cool completely on a wire rack., In a small saucepan, cook caramels and milk over low heat until smooth, stirring constantly. Spread over cupcakes. Sprinkle with pecans. Insert a wooden skewer in each.
Nutrition Facts : Calories 365 calories, FatContent 19g fat (3g saturated fat), CholesterolContent 48mg cholesterol, SodiumContent 315mg sodium, CarbohydrateContent 48g carbohydrate (30g sugars, FiberContent 1g fiber), ProteinContent 5g protein.
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Calories 502 calories per serving
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