Saturday, November 21, 2009

Caramel Nut Cheesecake

2 cups graham cracker crumbs
1 cup cocktail peanuts, chopped, divided
1 1/4 cups sugar, divided
6 tbsp butter or marg, melted
4 pkg (8 oz each) cream cheese, softened
2 tsp vanilla
1 cup sour cream
4 eggs
1/4 cup caramel ice cream topping

Heat oven to 350. Line 13x9 inch pan with foil, with ends etending 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 til well blended. Add sour cream; mix well. Add eggs, 1 at a time,beating after each just til blended. Pour over crust. Bake 35 min. or til center is almost set; coolcompletely. Refrigerate 4 hours. Top with remaining nuts and caramel topping. Use foil handles to liftcheesecake from pan before cutting to serve. Makes 16 servings.

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