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Caramel-Nut Cheesecake

Prep time

20 min

Total time

5 hr 25 min

Servings

Makes 16 servings.

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    Ingredients
    • 2 cups HONEY MAID Graham Cracker 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. 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.

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 diagonally in half. Stack 2 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

  • Total fat

    33g

  • Saturated fat

    18g

  • Cholesterol

    150mg

  • Sodium

    390mg

  • 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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