Ingredients Jump to Instructions ↓

  1. 2 cups 292g / 10oz Graham cracker crumbs

  2. 3 tablespoons 45ml Finely chopped peanuts

  3. 6 tablespoons 90ml Butter - melted

  4. 2 Cream cheese softened - (8 oz)

  5. 1/3 cup 53g / 1.9oz Brown sugar

  6. 1/4 cup 82g / 2.9oz Corn syrup

  7. 2 tablespoons 30ml Cornstarch

  8. 3 tablespoons 45ml Eggs (large)

  9. 1/3 cup 78ml Sour cream

  10. 1 1/2 teaspoons 7 1/2ml Vanilla

  11. 6 Snicker candy bars, coarsely chopped Topping

  12. 3/4 cup 177ml Milk chocolate chips

  13. 1/4 cup 59ml 2 tbs sour cream

  14. 1 tablespoon 15ml Brown sugar

  15. 1/4 cup 59ml Whole peanuts

  16. 10 Caramel candies

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 1. Make crust: Preheat oven to 350. Combine graham cracker crumbs, peanuts and melted butter in med. bowl. Press into bottom and halfway up the sides of 9" 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 1-1/4 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 1/4 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 tbs sour cream. Drizzle over cheesecake.


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