Crunchy Walnut Cheesecake
- 1 qt. graham cracker crumbs
- 1-1/4 qt. finely chopped toasted walnuts, divided
- 1-1/4 cups brown sugar, firmly packed
- 1-1/4 cups unsalted butter, melted
- 1 gal. PHILADELPHIA Original Cream Cheese, softened
- 3 Tbsp. vanilla
- 1-1/2 qt. canned sweetened condensed milk
- 15 each eggs
- 2 cups brown sugar, firmly packed
- 2 cups whipping cream
- Combine cracker crumbs, 2-1/2 cups of the walnuts (or 1/2 cup for trial recipe), the 1-1/4 cups brown sugar (or1/4 cup brown sugar for trial recipe) and the butter.
- Press 1-3/4 cups of the crumb mixture firmly onto bottom of each of 5 (9-inch) springform pans (or 1 springform pan for trial recipe).
- Place cream cheese in large bowl of electric mixer fitted with paddle attachment.
- Beat on medium speed 1 to 2 min.
- or until creamy.
- Add vanilla; mix well.
- Gradually add sweetened condensed milk, beating well after each addition.
- Add eggs, 1 at a time, beating just until blended after each addition, stopping mixer to scrape side of bowl as needed.
- Pour about 1-1/4 qt.
- of the filling over each crust.
- Bake in 300F-standard oven for 1 hour to 1 hour 10 min.
- or until center of each cheesecake is almost set.
- Remove to wire racks.
- Run knife or metal spatula around rim of each pan to loosen cake; cool before removing rim of pan.
- Mix 2 cups brown sugar (or 1/3 cup brown sugar for trial recipe) and the cream in heavy saucepan; cook on medium heat 5 to 10 min.
- or until slightly thickened, stirring occasionally.
- Cool to room temperature.
- Stir in remaining 2-1/2 cups walnuts (or 1/2 cup for trial recipe).
- Spoon about 1/2 cup of the topping over each cheesecake.
- Refrigerate several hours or until chilled.
graham cracker crumbs, walnuts, brown sugar, unsalted butter, philadelphia original cream cheese, vanilla, condensed milk, eggs, brown sugar, whipping cream
Taken from www.kraftrecipes.com/recipes/-3019.aspx (may not work)