HONEY MAID Caramel-Nut Cheesecake
Prep time20 min
Total time5hr 35min
ServingsMakes 12 servings, 1 piece (102 g) each.
Ingredients
- 1¼ cups Honey Maid Crumbs
- ¼ cup butter, melted
- 3 pkg. (250 g each) brick cream cheese, softened
- 1 cup sugar
- 1 tsp. vanilla
- ¾ cup sour cream
- 3 eggs
- ½ 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-Wise
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 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
Nutrition InformationNutrition Per Serving | |
|---|---|
| Calories | 470 |
| % Daily Value* | |
| Fat 30g | |
| Saturated 17g | |
| Carbohydrate 44g | |
| Fibre 2g | |
| Sugars 32g | |
| Protein 9g | |
| Fibre 2g | |
| Sugars 32g | |
| Protein 9g | |
| Cholesterol | 125 mg |
| Sodium | 430 mg |
| Potassium | 4 %DV |
| Calcium | 8 %DV |
| Iron | 4 %DV |
