Caramel Apple Crisp Cheesecake

• 2 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
• 1/2 cup sugar
• 1/2 tsp. vanilla
• 2 eggs
• 1/3 cup frozen apple juice concentrate, thawed
• 1 ready-to-use graham cracker crumb crust (9 inch)
• 1/4 cup caramel ice cream topping
• 1/4 cup chopped dry roasted peanuts

1. Heat oven to 350F.
2. Beat cream cheese, sugar and vanilla in large bowl with mixer until blended.
3. Add eggs, 1 at a time, mixing on low speed after each just until blended.
4. Stir in juice concentrate; pour into crust.
5. Bake 40 min.
6. or until centre is almost set.
7. Cool completely.
8. Refrigerate cheesecake 3 hours.
9. Drizzle with caramel topping and sprinkle with nuts just before serving.

cream cheese, sugar, vanilla, eggs, apple juice concentrate, ready, caramel ice cream topping, peanuts

Taken from www.kraftrecipes.com/recipes/caramel-apple-crisp-cheesecake-179686.aspx (may not work)