Caramel Crunch Cheesecake
2 C. graham cracker crumbs
1/2 C. peanuts, finely chopped
1/4 C. plus 2 T. unsalted butter, melted
1/2 lb. cream cheese, softened
1/3 C. brown sugar
1/4 C. corn syrup
2 T. cornstarch
3 large eggs
1/2 C. plus 2 T. sour cream
1-1/2 t. vanilla extract
1-1/4 lbs. chocolate nut caramel candy bars, coarsely chopped
1/4 C. peanuts, whole
3/4 C. milk chocolate chips
1 T. brown sugar
2 oz. caramels
Preheat oven to 350° F.
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 300° F. and bake
another 50-55 minutes until edges begin to firm and center of cheesecake jiggles
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 T. sour cream. Serve drizzled over cheesecake
This recipe serves 16 people.