Heat oven to 350F. Line 13x9-inch pan with foil.
Mix crumbs, 1/2 cup nuts, 1/4 cup sugar and butter
press onto bottom of pan. Bake 10 minutes.
Beat cream cheese, remaining sugar and vanilla with
mixer until blended. Add sour cream; mix well. Add
eggs, 1 at a time, beating on low after each just
until blended. Pour over crust.
Bake 35 minutes or until center is almost set; cool
completely. Refrigerate 4 hours. Top with
remaining nuts and caramel topping.
Originally Submitted
10/22/2009
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