Recipe For Cooking Peanut Butter Pecan Turtle Cheesecake

Toaster Oven Cakes :: Trifles and Tortes

Peanut Butter Pecan Turtle Cheesecake

9- or 10-in. springform pan
24 oz. cream cheese (three 8-oz. pkg.)
5 whole eggs
1 egg yolk
1/2 C. sugar
1/2 pint whipped cream
1 C. plus (1/2 C. reserved) peanut butter
1/2 C. sour cream
1 Tbsp. vanilla extract or flavoring
1 C. toasted, chopped pecans
Caramel sauce
Chocolate sauce
2 C. graham cracker crumbs
1/2 C. melted or softened butter

Mix graham cracker crumbs and butter in sm. bowl until crumbly. Press into bottom of the springform pan. Bake at 350 degrees F for about 8 min.

Remove from oven set aside, cool.

In a med. mixing bowl, cream together cream cheese and sugar. Add eggs one at a time, including the yolk.

Add peanut butter, vanilla extract or flavoring and whipped cream. Mix at med. speed until very creamy and smooth. Pour batter into spring form pan over crust.

Bake in preheated oven at 300 degrees F for 1 hr. and 15 min. Remove from oven and mix remaining 1/2 C. of peanut butter with 1/2 C. sour cream, spread over top of cheesecake, return to oven for 15 min. Remove from oven and cool for 1-2 hr..

Refrigerate overnight. Before serving, cover top of cheese cake with crushed pecans. Drizzle caramel and chocolate sauce all over. Run knife around edges of pan, release side and place cheesecake on plate and serve.

Serves 14 to 16.