Caramel Crunch Pie
Submitted by karen325
Snickers-loaded caramel crunch cheesecake pie on a peanut graham crust, topped with milk chocolate ganache and a caramel drizzle. A candy bar lover’s wildest dream.
YIELD
1 PiePREP
30 minCOOK
1 hrsREADY
2 hrsIf a Snickers bar and a New York cheesecake had a baby, this would be it.
Six whole chopped Snickers bars get folded into a silky cream cheese filling sweetened with brown sugar and corn syrup, all poured over a graham cracker crust packed with crushed peanuts.
It bakes low and slow, then rests in the oven to prevent cracking.
The topping is pure overkill in the best way: a milk chocolate sour cream ganache spread across the top, scattered with whole peanuts, then laced with melted caramel.
This pie needs an overnight chill, so plan ahead. The wait is brutal, but every bite proves it was worth it.
Pro Tips
- Soften the cream cheese completely before beating. Cold lumps won’t smooth out and will leave grainy pockets in your filling.
- Run a knife around the edge of the springform pan as soon as it comes out of the oven. This prevents the cake from cracking as it contracts while cooling.
- Chop the Snickers into rough, uneven pieces. Some will melt into the filling and some will stay chunky. You want both textures.
- Drizzle the caramel last, after the chocolate has set. This keeps the layers distinct and gives you that bakery-window look.
Ingredients
Directions
Make crust: Preheat oven to 350℉ (180℃). Combine graham cracker crumbs, peanuts and melted butter in medium bowl. Press into bottom and halfway up the sides of 9 inch springform pan.
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.
Bake 15 min. Reduce oven temp. to 300 and bake 1¼ 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.
Prepare topping: Melt choc. chips in small sauce pan over low heat. Stir in ¼ 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 tbls. sour cream. Drizzle over cheesecake.
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