Caramel and peanuts give a sweet-salty flavour update to this classic cheesecake.
What do I need ?
Original recipe yields 16 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1-1/4 cups graham crumbs
1/4 cup butter, melted
3 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
1 cup sugar
1 tsp. vanilla
3/4 cup sour cream
1/2 cup peanuts, chopped
3 Tbsp. caramel ice cream topping
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How do I make it ?
Heat oven to 350ºF.
Mix crumbs and butter; press onto bottom of 9-inch springform pan. Bake 10 min.
Meanwhile, beat cream cheese, 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 40 to 45 min. or until centre is almost set; cool completely. Refrigerate 4 hours. Top with nuts and caramel topping just before serving.
Kraft Kitchen Tips!
Sweets can be part of a balanced diet but remember to keep tabs on portions.
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.
After removing baked cheesecake from oven, immediately run a knife or thin metal spatula around rim of springform pan to loosen cheesecake. This will help reduce cracking as the cheesecake cools. Do not unlatch or remove rim of springform pan during cooling.
Prepare using non-hydrogenated margarine, Philadelphia Light Brick Cream Cheese Spread and light sour cream.
Calories From Fat
% Daily Value
Fat 23 g
Saturated fat 13 g
Cholesterol 105 mg
Sodium 330 mg
Carbohydrate 25 g
Fibre 1 g
Sugars 19 g
Protein 7 g
Makes 16 servings, 1 piece (72 g) each.
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.