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Caramel Crunch Pie















Trans-fat Free, Good source of fiber


2 cups graham cracker crumbs
3 tablespoons peanuts
finely chopped
6 tablespoons butter
2 packages cream cheese
cup brown sugar
¼ cup light corn syrup
2 tablespoons cornstarch
3 large eggs
cup sour cream
1 ½ teaspoons vanilla extract
6 each snickers bars
coarsely chopped
¾ cup milk chocolate chips
¼ cup sour cream
plus 2 tbsp
1 tablespoon brown sugar
¼ cup peanuts
10 each caramels (candy squares)


  1. 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.

  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 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.

  4. 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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 268g (9.5 oz)
Amount per Serving
Calories 108161% of calories from fat
 % Daily Value *
Total Fat 73g 112%
Saturated Fat 35g 175%
Trans Fat 0g
Cholesterol 277mg 92%
Sodium 644mg 27%
Total Carbohydrate 31g 31%
Dietary Fiber 4g 16%
Sugars g
Protein 42g
Vitamin A 33% Vitamin C 1%
Calcium 21% Iron 18%
* based on a 2,000 calorie diet How is this calculated?


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