Search
by Ingredient

Caramel Crunch Pie

StarStarStarStarHalf star

Your rating

Recipe

 

Yield

1 Pie

Prep

30 min

Cook

1 hrs

Ready

2 hrs
Trans-fat Free, Good source of fiber

Ingredients

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

Ingredients

Amount Measure Ingredient Features
Crust
473 ml graham cracker crumbs
* Camera
45 ml peanuts
finely chopped
Camera
9E+1 ml butter
melted
Camera
2 packages cream cheese
softened
Camera
79 ml brown sugar
* Camera
59 ml light corn syrup
Camera
3E+1 ml cornstarch
Camera
3 large eggs
Camera
79 ml sour cream
Camera
7.5 ml vanilla extract
Camera
6 each snickers bars
coarsely chopped
Topping
177 ml milk chocolate chips
* Camera
59 ml sour cream
plus 2 tbsp
Camera
15 ml brown sugar
Camera
59 ml peanuts
whole
Camera
1E+1 each caramels (candy squares)
* Camera

Directions

  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 Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 268g (9.5 oz)
Amount per Serving
Calories 108161% 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?
 
More health news

Email this recipe