Caramel Crunch Pie

Recipe Ingredients

		Crust
2 cups	292g / 10oz	Graham cracker crumbs
3 tablespoons	45ml	Finely chopped peanuts
6 tablespoons	90ml	Butter - melted
2		Cream cheese softened - (8 oz)
1/3 cup	53g / 1.9oz	Brown sugar
1/4 cup	82g / 2.9oz	Corn syrup
2 tablespoons	30ml	Cornstarch
3 tablespoons	45ml	Eggs (large)
1/3 cup	78ml	Sour cream
1 1/2 teaspoons	7.5ml	Vanilla
6		Snicker candy bars, coarsely chopped
		Topping
3/4 cup	177ml	Milk chocolate chips
1/4 cup	59ml	+ 2 tbs sour cream
1 tablespoon	15ml	Brown sugar
1/4 cup	59ml	Whole peanuts
10		Caramel candies

Recipe Instructions

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 cup 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 tbs sour cream. Drizzle over cheesecake.

Source:
Country Woman Magazine, September/October '97, p. 31

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