Caramel-Nut Cheesecake

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(3) 3 Reviews
Prep Time
Total Time

16 servings, 1 piece (72 g) each

Caramel and peanuts give a sweet-salty flavour update to this classic cheesecake.

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What You Need

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Make It

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  • Heat oven to 350ºF.
  • Mix 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 after each just until blended. Pour over crust.
  • Bake 40 to 45 min. or until centre is almost set; cool completely. Refrigerate 4 hours. Top with nuts and caramel topping just before serving.


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 overbeat the batter since this can cause the baked cheesecake to crack.


Prepare using non-hydrogenated margarine, Philadelphia Light Brick Cream Cheese Spread and light sour cream.


  • 16 servings, 1 piece (72 g) each

Nutritional Information

Serving Size 16 servings, 1 piece (72 g) each
Calories 320
% Daily Value
Total fat 23g
Saturated fat 13g
Cholesterol 105mg
Sodium 330mg
Carbohydrate 25g
Dietary fibre 1g
Sugars 19g
Protein 7g
Vitamin A 20 %DV
Vitamin C 2 %DV
Calcium 6 %DV
Iron 2 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • Cooksville1 |

    My guest loved it, had made it the morning of and my family and friends really enjoyed. Instead of peanuts I used a mixed nuts and it worked fine.

  • MargTaylor |

    Should the peanuts be salted?

  • |

    A smooth, rich, creamy, showstopper cheesecake that is very easy to make. I used pecans instead of peanuts.