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Category: Cheesecake
Prep Time: Cook Time: Total Time:
2 cups graham cracker crumbs
1/2 cup peanuts, finely chopped
1/4 cup plus 2 tbsp unsalted butter, melted
1/2 lb cream cheese, softened
1/3 cup brown sugar
1/4 cup corn syrup
2 tbsp cornstarch
3 large eggs
1/2 cup plus 2 tbsp sour cream
11/2 tsp vanilla extract
11/4 lb chocolate nut caramel candy bars, coarsely chopped
1/4 cup peanuts, whole
¾ cup milk chocolate chips
1 tbsp brown sugar
2 oz caramels
Preheat oven to 350. 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 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 heat to 300 and bake another 50-55 minutes until edges begin to firm and center of cheesecake jiggles slightly. Run knife around edge. Turn oven off and let cheesecake remain in oven 1 hour to cool. Transfer to wire rack to cool completely. Meanwhile, melt chocolate chips in a small saucepan over low heat. Stir into 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 tbsp sour cream. Serve drizzled over cheesecake slices.
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CARAMEL CRUNCH CHEESECAKE
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Category: Cheesecake
Prep Time: Cook Time: Total Time:
2 cups graham cracker crumbs
1/2 cup peanuts, finely chopped
1/4 cup plus 2 tbsp unsalted butter, melted
1/2 lb cream cheese, softened
1/3 cup brown sugar
1/4 cup corn syrup
2 tbsp cornstarch
3 large eggs
1/2 cup plus 2 tbsp sour cream
11/2 tsp vanilla extract
11/4 lb chocolate nut caramel candy bars, coarsely chopped
1/4 cup peanuts, whole
¾ cup milk chocolate chips
1 tbsp brown sugar
2 oz caramels
Preheat oven to 350. 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 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 heat to 300 and bake another 50-55 minutes until edges begin to firm and center of cheesecake jiggles slightly. Run knife around edge. Turn oven off and let cheesecake remain in oven 1 hour to cool. Transfer to wire rack to cool completely. Meanwhile, melt chocolate chips in a small saucepan over low heat. Stir into 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 tbsp sour cream. Serve drizzled over cheesecake slices.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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