PHILADELPHIA Caramel-Nut Cheesecake

1. 1

   Heat oven to 350 degrees F.

2. 2

   Line 13x9-inch pan with foil, with ends of foil extending over sides.

3. 3

   Mix crumbs, 1/2 cup nuts, 1/4 cup sugar and butter; press onto bottom of pan.

4. 4

   Bake 10 min.

5. 5

   Meanwhile, beat cream cheese, remaining sugar and vanilla with mixer until well blended.

6. 6

   Add sour cream; mix well.

7. 7

   Add eggs, 1 at a time, beating after each just until blended.

8. 8

   Pour over crust.

9. 9

   Bake 35 min.

10. 10

    or until center is almost set; cool completely.

11. 11

    Refrigerate 4 hours.

12. 12

    Top with remaining nuts and caramel topping.

13. 13

    Use foil handles to lift cheesecake from pan before cutting to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.