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This particular cheesecake has a great combination of classic cheesecake and that peanut brittle taste. If you don’t know what I mean, try out this PHILADELPHIA Caramel-Nut Cheesecake. It’s got the taste of creamy, classic cheesecake with a caramel-infused nutty taste.

Prep Time: 20 min
Total Time: 5 hr 25 min
Makes: 16 servings
Nutritional Information
 
 
 
 
 
 
 
 
 
 
 
 
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

Instructions

HEAT oven to 350ºF.

LINE 13×9-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.