Chopped walnuts and chocolate-covered toffee bars add another level of scrumptiousness to an already scrumptious cheesecake.
What You Need
Original recipe yields 16 servings
1-1/2 cups graham cracker crumbs
1 cup chopped PLANTERS Walnuts, divided
3 Tbsp. granulated sugar
1/4 cup butter, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
3/4 cup packed dark brown sugar
2 tsp. vanilla
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
4 egg s
4 chocolate-covered toffee bar s (1.4 oz. each), coarsely chopped, divided
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Let's Make It
Heat oven to 325°F.
Line 13x9-inch pan with foil, with ends of foil extending over sides. Mix graham crumbs, 1/2 cup nuts, granulated sugar and butter until blended; press onto bottom of prepared pan. Bake 10 min.
Meanwhile, beat cream cheese, brown sugar and vanilla in large bowl with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Stir in 1/2 cup chopped toffee.
Pour cream cheese batter over crust.
Bake 40 to 45 min. or until center is almost set. Cool completely. Refrigerate 4 hours. Top with remaining toffee and nuts just before serving.
Sweets can fit into a balanced diet but remember to keep tabs on portions.
How to Soften Cream Cheese
Place completely unwrapped package of cream cheese in microwaveable bowl. Microwave on HIGH 10 sec. or just until softened. Add 15 sec. for each additional package of cream cheese.
Calories From Fat
% Daily Value*
Total Fat 35g
Saturated Fat 18g
Trans Fat 0g
Total Carbohydrates 30g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.