HONEY MAID Caramel-Nut Cheesecake

HONEY MAID Caramel-Nut Cheesecake

Prep time20 min
Total time5hr 35min
ServingsMakes 12 servings, 1 piece (102 g) each.
  • 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
  • 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.


Nutrition Information

Nutrition Per Serving

 % Daily Value*
Fat 30g 
   Saturated 17g 
Cholesterol 125mg 
Sodium 430mg 
Carbohydrate 44g 
   Dietary fiber 2g 
   Sugars 32g 
Protein 9g 
Calcium8 %DV
Iron4 %DV
Potassium4 %DV

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