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Caramel Walnut Cheesecake

Caramel Walnut Cheesecake

Makes 32 servings


1 cup walnut or pecan pieces, divided
1 1/2 cup crushed vanilla wafers
1/4 cup (1/2 stick) butter, melted
4 pkg. (8 oz. each) cream cheese, softened
3/4 cup sugar
1 cup sour cream
3 Tablespoons flour
1 Tablespoon vanilla
4 eggs
24 caramels pieces
1 Tablespoon water
3 squares semi-sweet baking chocolate


Preheat oven to 325°F. Line 13×9-inch baking pan with foil, with ends of foil extending over sides of pan. Remove 1/2 cup of the walnuts/pecans; set aside. Finely chop remaining walnuts/pecans. Mix wafer crumbs, chopped walnuts/pecans and butter. Press firmly onto bottom of prepared pan. Refrigerate until ready to use.

Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add sour cream, flour and vanilla; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust.

Caramel Walnut CheesecakeBake 45 minutes or until center is almost set. Cool completely. Place caramels in microwaveable bowl. Add water. Microwave on HIGH 1 minute or until caramels are completely melted when stirred. Pour over cheesecake; top with reserved walnuts/pecans. Melt chocolate as directed on package; drizzle over cheesecake. Refrigerate at least 4 hours. Use foil handles to remove cheesecake from pan before cutting into pieces to serve. Store any leftovers in tightly covered container in refrigerator.

Source: adapted from Kraft Food & Family Magazine, Fall 2007
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