Caramel Crunch Cheesecake Recipe
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Caramel Crunch Cheesecake

2 cups graham cracker crumbs
1/2 cup peanuts, finely chopped
1/4 cup plus 2 Tbs. unsalted butter, melted
1/2 lb. cream cheese, softened
1/3 cup brown sugar
1/4 cup corn syrup
2 Tbs. cornstarch
3 large eggs
1/2 cup plus 2 Tbs. sour cream
1-1/2 tsp. vanilla extract
1-1/4 lbs. chocolate nut caramel candy bars, coarsely chopped
1/4 cup peanuts, whole
3/4 cup milk chocolate chips
1 Tbs. brown sugar
2 ounces caramels

Preheat oven to 350F.

Combine graham cracker crumbs, half the chopped peanuts and butter in a bowl.

Mix thoroughly and press into the bottom and halfway up the sides of a 9 inch springform pan. Set aside.

Beat cream cheese with an electric mixer in a bowl until smooth. Add next 3 ingredients and beat until light and fluffy. Add eggs, one at a time, mixing thoroughly after each addition. (Do not beat eggs too vigorously.) Stir in 1/3 cup sour cream and vanilla. Stir in chopped candy bars and whole peanuts. Pour over crust.

Bake 15 minutes. Reduce oven temperature to 300F and bake another 50-55 minutes until edges begin to firm and center of cheesecake jiggles slightly. Run knife around the edge. Turn oven off and let cheesecake remain in oven 1 hour to cool. Transfer to a wire rack to cool completely.

Meanwhile, melt chocolate chips in a small saucepan over low heat. Stir in 1/4 cup sour cream and brown sugar until smooth and sugar has dissolved. Spread over cheesecake and sprinkle remaining chopped peanuts over top. Cover and chill.

Before serving, melt caramels in a heavy saucepan over low heat. Remove from heat and stir in remaining 2 Tbs. sour cream. Serve drizzled over cheesecake slices.

This recipe serves 16 people.

AUTHOR: Lori A



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