PHILADELPHIA Caramel Nut Cheesecake

www.kraftrecipes.com/recipes/philadelphia-caramel-nut-che...

 

 

 

What You Need

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

 

Make It

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.

 

Done