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PHILADELPHIA Caramel-Nut Cheesecake

PHILADELPHIA Caramel-Nut Cheesecake is rated 4.733333333333333 out of 5 by 15.
Prep Time
20
min.
Total Time
5
hr.
25
min.
Servings

16 servings

This caramel-nut cheesecake just keeps getting better with every bite. Bring it to a party, and you’ll have a crowd of new best friends.

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What You Need

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Make It

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  • 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.

Size Wise

Sweets can be part of a balanced diet but remember to keep tabs on portions.

Special Extra

Cut chilled cheesecake into 16 bars, then cut each diagonally in half. Stack 2 on each dessert plate to serve.

How to Avoid Cracked Cheesecakes

After adding the eggs, be careful not to overbeat the batter since this can cause the baked cheesecake to crack.

Servings

  • 16 servings

Nutritional Information

Serving Size 16 servings
AMOUNT PER SERVING
Calories 460
Total fat 33g
Saturated fat 18g
Cholesterol 150mg
Sodium 390mg
Carbohydrate 33g
Dietary fiber 1g
Sugars 23g
Protein 9g
% Daily Value
Vitamin A 20 %DV
Vitamin C 0 %DV
Calcium 8 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 4 out of 5 by from I have made this recipe a few times. I have made this recipe a few times. I made my own crust at first like instructed, it was great. Then I decided to try the premade crusts, cut my time in half and the best part is that this makes 2 piese with the premade crusts - so if you want just one, just use half the recipe. I love this and I continue to make it and everyone just LOVES it!!!
Date published: 2011-11-15
Rated 4 out of 5 by from I made this last night for my co-workers and it was a huge hit! I made this last night for my co-workers and it was a huge hit! Like most others, I substituted pecans for the peanuts. A little expensive with all the ingredients needed but superb taste and it was very easy. Next time I will try using 1/3 cream cheese and maybe some Splenda in replace of the sugar.
Date published: 2010-09-29
Rated 5 out of 5 by from This was a big hit at an after Thanksgiving get together. This was a big hit at an after Thanksgiving get together. I too used two prepared graham cracker crusts, sprinkled some of the caramel & peanuts on the crusts before adding the batter, as well as on top. Next time I think I would cut the recipe by one fourth.
Date published: 2012-11-26
Rated 5 out of 5 by from I made this recipe for ThankXgiving and it was a hit. I made this recipe for ThankXgiving and it was a hit. Very easy to make and was very good,every bite went all three of them. Yes i would recommend this recipe to anyone,and i would make it again on my next holiday party. Thanks Kraft Kitchens.
Date published: 2009-12-03
Rated 5 out of 5 by from I made this for the girls and work and they loved it. I made this for the girls and work and they loved it. It was very easy to make. This was a great recipe which I will make again. In fact I have it in the oven tonight for a Christmas party tomorrow! Delicious!!
Date published: 2009-12-17
Rated 5 out of 5 by from Love this cheesecake! Love this cheesecake! So easy to make and tastes delicious. I took it to several parties during the holidays and everyone raved. One thing I do different...I use pecans instead of peanuts. :-)
Date published: 2010-01-13
Rated 5 out of 5 by from Daughter made this recipe and it was the best cheesecake I have ever eaten, even without any... Daughter made this recipe and it was the best cheesecake I have ever eaten, even without any topping. Am going to sub pecans or walnuts when I make itas we are not peanut lovers. THANKS!
Date published: 2009-12-15
Rated 5 out of 5 by from Tasty, creamy and delicious. Tasty, creamy and delicious. Very rich, so start with a small portion. Used pecans instead of peanuts. I have made this cheesecake 3 times and will make again for Thanksgiving this year.
Date published: 2009-11-06
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