Caramel Crunch Pie

Name: Caramel Crunch Pie
Cook time: P1H
Total time: P2H
Yield: 1
Cuisine: Fusion
Ingredients: graham cracker crumbs; peanuts; butter; cream cheese; brown sugar; corn syrup, light; cornstarch; eggs; sour cream; vanilla extract; snickers bars; milk chocolate chips; sour cream; brown sugar; peanuts; caramels (candy squares)

Submitted by karen325

YIELD

1 Pie

PREP

30 min

COOK

1 hrs

READY

2 hrs

Ingredients

Crust

CUPS GRAHAM CRACKER CRUMBS *

TABLESPOONS PEANUTS
finely chopped

TABLESPOONS BUTTER
melted

PACKAGES CREAM CHEESE
softened

⅓

CUP BROWN SUGAR *

CUP LIGHT CORN SYRUP

TABLESPOONS CORNSTARCH

LARGE EGGS

⅓

CUP SOUR CREAM

1 ½

TEASPOONS VANILLA EXTRACT

EACH SNICKERS BARS
coarsely chopped

Topping

CUP MILK CHOCOLATE CHIPS *

CUP SOUR CREAM
plus 2 tbsp

TABLESPOON BROWN SUGAR

CUP PEANUTS
whole

EACH CARAMELS (CANDY SQUARES) *

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.