Recipe - Caramel Crunch Pie

Bette Leland

CRUST
2 cup Graham cracker crumbs
3 tablespoon Finely chopped peanuts
6 tablespoon Butter; melted
2 pack Cream cheese softened; 8 oz
1/3 cup Brown sugar
One fourth cup Corn syrup
2 tablespoon Cornstarch
3 lg Eggs
1/3 cup Sour cream
1 One half teaspoon Vanilla
6 Snicker candy bars (2.07
oz); coarsely chopped (3
cups)

TOPPING
Three fourths cup Milk chocolate chips
One fourth cup + 2 tbl. sour cream
1 tablespoon Brown sugar
One fourth cup 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 1One fourth 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 One fourth 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
Per serving: 4276 Calories; 153g Fat (32% calories from fat); 40g Protein;
696g Carbohydrate; 788mg Cholesterol; 2214mg Sodium
From The Chocolate Archives, Dec 1997, http://www.choco.com