PHILADELPHIA Caramel-Nut Cheesecake

Photo by Stacy B.
Adapted from kraftrecipes.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

16

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

16

servings

Adapted from kraftrecipes.com

Ingredients

  • 2

    cups HONEY MAID Graham Cracker Crumbs

  • 1

    cup PLANTERS COCKTAIL Peanuts, chopped, divided

  • 1-1/4

    cups sugar, divided

  • 6

    Tbsp. butter or margarine, melted

  • 4

    pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

  • 2

    tsp. vanilla

  • 1

    cup BREAKSTONE'S or KNUDSEN Sour Cream

  • 4

    eggs

  • 1/4

    cup caramel ice cream topping

Directions

1. HEAT oven to 350ºF. 2. LINE 13x9-inch pan with foil, with ends of foil extending over sides. Mix crumbs, 1/2 cup nuts, 1/4 cup sugar and butter; press onto bottom of pan. Bake 10 min. 3. MEANWHILE, beat cream cheese, remaining sugar and vanilla with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, beating after each just until blended. Pour over crust. 4. BAKE 35 min. or until center is almost set; cool completely. Refrigerate 4 hours. Top with remaining nuts and caramel topping. Use foil handles to lift cheesecake from pan before cutting to serve.

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