Peanut Butter Turtle Cheesecake Recipe2 cups graham cracker crumbs 1/2 cup melted butter Preheat oven to 350 degrees. Combine the graham cracker crumbs and butter and press into bottom of a 9 inch spring form pan. Bake at 350 degrees for 10 minutes. Remove from oven and set aside to cool. Filling: 3 (8 ounce) packages of cream cheese, softened 5 eggs at room temperature 1 egg yolk 1/2 cup granulated sugar 1 cup whipping cream 1 cup + 1/2 cup peanut butter (divided) 1/2 cup sour cream 1 tablespoon vanilla extract 1 cup toasted, chopped pecans Caramel sauce Chocolate sauce Decrease oven temperature to 300 degrees.With an electric mixer on medium speed, combine the cream cheese and sugar until well blended. Add the five eggs and oneegg yolk one at a time, blending well after each addition. Blend in the one cup of peanut butter, vanilla and whipping cream until very creamy and smooth. Pour batter over the crust and bake at 300 degrees for 1 hour and 15 minutes. Remove from the oven. Combine the remaining 1/2 cup of peanut butter with 1/2 cup sour cream and spread over top of cheesecake. Return to oven for 15 minutes then remove from oven and cool for 1-2 hours after loosening the cake from the edge of the pan without removing the rim. Refrigerate overnight. Before serving, sprinkle the crushed pecans over the top. Drizzle the caramel and chocolate sauce over the top. Remove the rim of the pan before serving. Serves 16.
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