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Posted by CindyLouWho
- September 09, 2007, 04:50:19 PMyum i love cheesecake O0
Posted by Darling SilverDodger
- September 09, 2007, 02:39:01 PM :)) ..... yup . only 10 calories in the whole thing .. but only if you eat it late at nite alone watching a good horror movie in the night :o
Posted by spidertail
- September 09, 2007, 07:51:15 AMOMG!! I would eat the whole thing by myself!!! It's low in calories, right??? :-*
Posted by Jewel
- September 08, 2007, 10:28:05 PMYummy! 
Posted by swamp
- September 08, 2007, 04:31:52 PMQuote from: SilverDodger on September 08, 2007, 11:40:23 AM!@!
66 vanilla Wafers cookies, divided
1-1/4 cups sugar, divided
1/4 cup (1/2 stick) margarine or butter, melted
3 pkg. (8 oz. each) Cream Cheese, softened
1/2 cup Sour Cream
1 tsp. vanilla
3 eggs
25 Caramels pieces
3 Tbsp. milk
1/2 cup Pecan Pieces, toasted
PREHEAT oven to 325°F if using a silver 9-inch springform pan (or to 300°F 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.
BEAT cream cheese and remaining 1 cup sugar in large bowl with electric mixer on medium speed until 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.
BAKE 45 to 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 hours or overnight. 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 serve, using the wafers standing around the edge as a guide. Store leftover cheesecake in refrigerator
!@!
Posted by Darling SilverDodger
- September 08, 2007, 11:40:23 AM66 vanilla Wafers cookies, divided
1-1/4 cups sugar, divided
1/4 cup (1/2 stick) margarine or butter, melted
3 pkg. (8 oz. each) Cream Cheese, softened
1/2 cup Sour Cream
1 tsp. vanilla
3 eggs
25 Caramels pieces
3 Tbsp. milk
1/2 cup Pecan Pieces, toasted
PREHEAT oven to 325°F if using a silver 9-inch springform pan (or to 300°F 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.
BEAT cream cheese and remaining 1 cup sugar in large bowl with electric mixer on medium speed until 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.
BAKE 45 to 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 hours or overnight. 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 serve, using the wafers standing around the edge as a guide. Store leftover cheesecake in refrigerator
!@!
1-1/4 cups sugar, divided
1/4 cup (1/2 stick) margarine or butter, melted
3 pkg. (8 oz. each) Cream Cheese, softened
1/2 cup Sour Cream
1 tsp. vanilla
3 eggs
25 Caramels pieces
3 Tbsp. milk
1/2 cup Pecan Pieces, toasted
PREHEAT oven to 325°F if using a silver 9-inch springform pan (or to 300°F 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.
BEAT cream cheese and remaining 1 cup sugar in large bowl with electric mixer on medium speed until 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.
BAKE 45 to 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 hours or overnight. 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 serve, using the wafers standing around the edge as a guide. Store leftover cheesecake in refrigerator
!@!