PHILADELPHIA Caramel-Nut Cheesecake

By mamacasma

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

Details

Servings 16
Preparation time 20mins
Cooking time 20mins

Preparation

Step 1

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

HEAT oven to 350ºF.

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.

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.

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.

Kraft Kitchens Tips

How to Avoid Cracked Cheesecakes
After adding the eggs, be careful not to overbeat the batter since this can cause the baked cheesecake to crack.