Philadelphia Caramel-Nut Cheesecake

Jane from Ohio's Note:

This from Kraft foods. I am posting it for safe keeping. I calls for peanuts but I think I will try it with pecans. The recipe gave a hint to avoid cracked cheesecakes is after adding the eggs, be careful not to overbeat the batter since this can cause the baked cheese to crack. I am counting refrigerator time in the cooking time. I also couldn't get them to accept 1 and 1/4 cup of sugar, divided. Where it states 0 sugar I put the 1-1/4 cup in brackets.

• Total Time: 5 hrs
• Prep Time: 5 hrs
• Cook Time: 0 mins

Ingredients:

Servings: 16

• 2 cups graham cracker crumbs (Honey Maid)
• sugar, divided (1-1/4 cup)
• 6 tablespoons butter or 6 tablespoons margarine, melted
• 4 (8 ounce) packages Philadelphia Cream Cheese, softened
• 2 teaspoons vanilla
• 1 cup sour cream (Breaksone or Knudsen_)
• 4 eggs
• 1/4 cup caramel ice cream topping

Directions:

1. Heat oven to 350 degrees.
2. Line 13 x 9 inch pan with foil, with ends extending over the sides.
3. mix crumbs.
4. 1/2 cup nuts.
5. 1/2 cup sugar.
6. and butter/.
7. press onto bottom of pan.
8. bake 10 minutes.
9. bake cream cheese.
10. remaining sugar
11. and vanilla with mixer.
12. until well blended.
13. Pour over crust.
14. bake 35 minutes or until center is almost set.
15. cool completely.
16. refrigerate 4 hours.
17. top with remaining nuts and.
18. carmel topping.
19. Use foil handles to lift cheesecake from pan.
20. before serving.