Heat 1/3 cup finely chopped nuts and 1/3 cup butter in skillet on medium heat until nuts are toasted. Stir in Crumbs; press onto bottom of 8-inch square pan lined with foil.
Beat cold milk, Filling Mix and cinnamon with mixer on low speed until blended. Beat on medium speed 3 min. (Filling will be thick.)
Spoon onto crust. Refrigerate at least 1 hour or until firm. Just before serving, heat 1/2 cup chopped nuts and 1 Tbsp. butter in small skillet until nuts are toasted. Add syrup; bring mixture just to boil. Cut cheesecake into squares; serve with nut topping.
You'll know it's a special occasion when you get to enjoy a serving of this delicious cheesecake.
Substitute pumpkin pie spice or ground ginger for the cinnamon.
Calories From Fat
% Daily Value*
Total Fat 19g
Saturated Fat 8g
Trans Fat 0.5g
Total Carbohydrates 43g
Dietary Fiber 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.