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HONEY MAID Caramel-Nut Cheesecake

Prep time

20 min

Total time

5 hr 35 min

Servings

Makes 12 servings, 1 piece (102 g) each.

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    Ingredients
    • 1-1/4 cups Honey Maid Crumbs
    • 1/4 cup butter, melted
    • 3 pkg. (250 g each) brick cream cheese, softened
    • 1 cup sugar
    • 1 tsp. vanilla
    • 3/4 cup sour cream
    • 3 eggs
    • 1/2 cup peanuts, chopped
    • 3 Tbsp. caramel ice cream topping
Preparation
  • Heat  oven to 350ºF.
  • Combine  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 on low speed after each just until blended. Pour over crust.
  • Bake  40 to 45 min. or until centre is almost set; cool completely. Refrigerate cheesecake 4 hours.
  • Sprinkle  cheesecake with nuts, then drizzle with caramel topping before serving.

Recipe Tips

Size-WiseSweets can be part of a balanced diet but remember to keep tabs on portions.

How to Avoid Cracked CheesecakesAfter adding the eggs, be careful not to over beat the batter since this can cause the baked cheesecake to crack.

Variation Prepare using non-hydrogenated margarine, brick light cream cheese and light sour cream.

114761
Amount per serving Calories 470
% Daily Value*
Total Fat 30g
Saturated Fat 17g
Carbohydrate 44g
Fibre 2g
Sugars 32g
Protein 9g
Cholesterol 125mg
Sodium 430mg
Potassium 4% DV
Calcium 8% DV
Iron 4% DV

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