Archive for November, 2015

Carmel Nut Cheesecake

2 cups gram cracker crumbs
1 cup of salted peanuts chopped (no shells)
1 1/4 cup sugar
6 Tbsp butter (melted)
4 – 8oz package of cream cheese
2 tsp. vanilla
1 cup sour cream
4 eggs
1/4 cup of Sanders Carmel ice cream topping

Heat the oven at 350 degrees

Line a 13″ x 9″ baking pan with foil

Mix the crumbs, 1/2 cup of the nuts, 1/4 cup of sugar and butter together. press firmly into the bottom
of the lined pan and bake for 12 minutes.

Beat the cream cheese, remaining sugar until well blended (no lumps) add the sour cream and mix well.
Add your eggs one at a time and beat on slow just to blend in the eggs. Pour over baked crust>

Bake for 35 minutes, cool completely and refrigerate for 5 hours. Once cooled top with the remaining nuts
and the Sanders topping

Chef Brian Klauss



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