Caramel Crunch Pie

Ingredients & Directions

—Bette Leland—

2 c Graham cracker crumbs
3 tb Finely chopped peanuts
6 tb Butter; melted
2 pk Cream cheese softened; 8 oz
1/3 c Brown sugar
1/4 c Corn syrup
2 tb Cornstarch
3 lg Eggs
1/3 c Sour cream
1 1/2 ts Vanilla
6 Snicker candy bars (2.07
-oz); coarsely chopped (3

3/4 c Milk chocolate chips
1/4 c + 2 tbl. sour cream
1 tb Brown sugar
1/4 c Whole peanuts
10 Caramel candies

1. Make crust: Preheat oven to 350. Combine graham cracker crumbs, peanuts
and melted butter in med. bowl. Press into bottom and halfway up the sides
of 9″ springform pan. 2. Beat cream cheese in mixer bowl until smooth. Beat
in brown sugar, corn syrup and cornstarch. Add eggs, one at a time, beating
well after each addition. Stir in sour cream and vanilla. Stir in chopped
candy bars and peanuts. Pour over crust. 3. Bake 15 min. Reduce oven temp.
to 300 and bake 1-1/4 hrs. more until top of cheesecake is no longer wet or
glossy. Remove cake from oven; run knife around edge. Turn oven off and
return cake to oven for 1 hr. more. Cool completely on wire rack. Cover and
refrigerate overnight. 4. Prepare topping: Melt choc. chips in small sauce
pan over low heat. Stir in 1/4 c. sour cream and the brown sugar/ Spread
over cheesecake and sprinkle peanuts on top. Melt caramels in heavy
saucepan over low heat. Remove from heat and stir in 2 tbls. sour cream.
Drizzle over cheesecake. Makes 16 servings. Bette…NM

1 Servings

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