Thursday, February 16, 2017

THANKFUL and Caramel Praline topped Cheesecake!

Thankful...such a powerful word.
 I have so much to be thankful for...the list would be very long, but for today I am. thankful for a great Dr's visit yesterday! I had a Nuclear Stress Test with my cardiologist. To say I was worried and "stressed" about it is putting it mildly. The test was a breeze, no pain just a little bit of feeling flushed and a headache afterwards. The results were really good, great blood flow to all parts of my ♥ and no blockages noted! Isn't that great??? He told me to keep doing what I have been doing and I should be good for many years to come! The tech's were so patient and sweet, that made the experience so much easier. Thank you Pam and Todd, y'all were amazing!
 But most of all thank you God for watching over me!
This past weekend we celebrated Christmas/Mardi Gras with my family since so many of us
were dealing with health issues at Christmas time.
We had such a nice evening and it was so good to be with everyone.
Family is so important...always remember that!
The kids had so much fun together.
I love you guys!
This recipe is so sinful and so good!
You can even sprinkle some purple green and yellow sugar on
top and serve it at your Mardi Gras party!
Caramel Praline-topped Cheesecake
•1-1/2 cups crushed vanilla wafers (about 45 wafers)
•1/4 cup sugar
•1/4 cup butter, melted
•16 whole vanilla wafers

•3 packages (8 ounces each) cream cheese, softened
•1 cup sugar
•1/2 cup sour cream
•1 teaspoon vanilla extract
•3 large eggs, lightly beaten

•25 caramels
•2 tablespoons milk
•1/2 cup chopped pecans, toasted

•1. Preheat oven to 325°. In a small bowl, mix wafer crumbs and sugar; stir in butter. Press onto bottom of a greased 9-in. spring form pan. Arrange whole wafers, rounded sides out, along sides of pan, pressing lightly into crumbs. 

•2.  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 combined. Pour over crust. Place pan on a baking sheet. 

•3.  Bake 55-60 minutes or until center is almost set. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled. 

•4. In a microwave, melt caramels with milk; stir until smooth. Remove rim from pan. Drizzle cheesecake with caramel mixture; sprinkle with pecans.
Yield: 12 servings.
Wishing you a wonderful end of the week ...with love♥

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