Caramel Crunch Cheesecake
Category: dessertsPrep Time: Cook Time: Total Time:
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Serves/Makes: 16
Ready in: 2-5 hrs
- 2 cups graham cracker crumbs
- 1/2 cup peanuts, finely chopped
- 1/4 cup unsalted butter, melted, PLUS
- 2 tablespoons unsalted butter, melted
- 1/2 pound cream cheese, softened
- 1/3 cup brown sugar
- 1/4 cup corn syrup
- 2 tablespoons cornstarch
- 3 large eggs
- 1/2 cup sour cream, PLUS
- 2 tablespoons sour cream
- 1 1/2 teaspoon vanilla extract
- 1 1/4 pound chocolate nut caramel candy bars, coarsely chopped
- 1/4 cup peanuts, whole
- 3/4 cup milk chocolate chips
- 1 tablespoon brown sugar
- 2 ounces caramels
Preheat oven to 350 degrees 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 degrees F and bake another 50-55 minutes until edges begin to firm and center of cheesecake jiggles slightly. 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 Tbs. sour cream. Serve drizzled over cheesecake slices.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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