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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) cream cheese, softened
- 2 tsp vanilla
- 1 cup sour cream
- 4 eggs
- 1/4 cup caramel ice cream topping
Details
Servings 16
Preparation
Step 1
Heat oven to 350
Line 13x9 pan with foil. Mix crumbs, 1/2 cup nuts, 1/4 cup sugar and butter; press onto bottom of pan. Bake 10 minutes
Beat cream cheese, remaining sugar and vanilla with mixer until blended. Add sour cream, mix well. Add eggs, 1 at a time, beating on low after each just until blended. Pour over crust.
Bake 35 minutes or until center is almost set. Cool completely. Refrigerate 4 hours. Top with remaining nuts and caramel topping
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