Caramel Crunch Pie
Author/Submitted by: Servings: 1 Categories:
Chocolate
/
Desserts
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Pies & Pastries
Ingredients:
--- --------bette leland
cgvh43b-------------------
---------------------------crust----------
-- 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 cups)
--------------------------topping---------
-- 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
Directions:
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
By KKBG35A RUTH BURKHAR
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