Caramel Nut Cheesecake

Name: Caramel Nut Cheesecake
Prep time: 20 min
Total time: 355 min
Yield: 16
Ingredients: 16 HONEY MAID Honey Grahams, finely crushed (about 2 cups crumbs); 1 cup salted peanuts, chopped, divided; 1¼ cups sugar, divided; 6 Tbsp. butter or margarine, melted; 4 pkg. brick cream cheese, softened; 2 tsp. vanilla; 1 cup sour cream; 4 eggs; ¼ cup caramel ice cream topping

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.

Let's whip it up

Prep time:

0 min

Total time:

0 min

Servings:

Ingredient list

16 HONEY MAID Honey Grahams, finely crushed (about 2 cups crumbs)
1 cup salted peanuts, chopped, divided
1¼ 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
¼ cup caramel ice cream topping

Nutrition factsNutrition information

Recipe Tips

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.