Friday, November 20, 2009

Carmel Cheesecake

2 cups Graham Cracker Crumbs
1 cup Peanuts, chopped, divided
1-1/4 cups sugar, divided
6 Tbsp. butter or margarine, 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 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.

In another bowl, 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.

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