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Caramel Nut Cheesecake

Creamy, crunchy and smooth, this caramel sensation just keeps getting better with every bite. Bring this dessert to a party and you’re sure to find a crowd of new best friends.

Prep time

20 min

Total time

5 hr 55 min

Servings

Makes 16 servings.

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Ingredients

16 HONEY MAID Honey Grahams, finely crushed (about 2 cups crumbs)
1 cup salted peanuts, chopped, divided
1-1/4 cups sugar, divided
6 Tbsp. butter or margarine, melted
4 pkg. (8 oz. each) brick cream cheese, softened
2 tsp. vanilla
1 cup sour cream
4 eggs
1/4 cup caramel ice cream topping

Preparation

Heat oven to 350ºF.
Line 13x9-inch pan with foil, with ends of foil extending over sides. Combine graham crumbs, 1/2 cup nuts, 1/4 cup sugar and butter; press onto bottom of prepared pan. Bake 10 min. Cool.
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 cheesecake 4 hours.
Top cheesecake with remaining nuts and caramel topping just before serving. Use foil handles to lift cheesecake from pan before cutting to serve.

Recipe Tips

Size-WiseSweets can be part of a balanced diet but remember to keep tabs on portions.

Special ExtraCut chilled cheesecake into 16 bars, then cut each bar diagonally in half. Place 2 pieces on each dessert plate to serve.

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

114502

Nutrition Information Nutrition per serving
Calories		460
% Daily Value*
Total Fat 33g
	Saturated Fat 18g
Cholesterol 150mg
Sodium 390mg
Total Carbohydrate 33g
	Dietary Fiber 1g
	Total Sugars 23g
Protein 9g
Vitamin A		20% DV
Vitamin C		0% DV
Calcium		8% DV
Iron		6% DV

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