8 oz cream cheese
5 whole eggs
1 egg yolk
½ cup sugar
1 cup whipping cream
1 ½ cups peanut butter
½ sour cream
1 tbsp vanilla extract
1 cup pecans, toasted, chopped
caramel sauce
chocolate sauce
2 cups graham cracker crumbs
½ cup butter, melted or softened
Mix graham cracker crumbs and butter in small bowl until crumbly.
Press into bottom of the spring form pan.
Bake at 350 degrees F about 8 minutes.
Remove from oven and set aside to cool. In a medium mixing bowl, cream together cream cheese and sugar.
Add eggs one at a time, including the yolk.
Add peanut butter, vanilla and whipping cream.
Mix at medium speed until very creamy and smooth.
Pour batter into spring form pan over crust.
Bake in pre-heated oven at 300 degrees F for 1 hour and 15 minutes.
Take out of oven and mix remaining ½ cup of peanut butter with ½ cup of sour cream, spread over top of cheesecake, return to oven for 15 minutes.
Remove from oven and cool for 1 to 2 hours.
Refrigerate overnight.
Before serving, cover top of cheesecake 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.
Sugar: 12g
:
Calcium: 58mg
Calories: 430kcal
Carbohydrates: 21g
Cholesterol: 99mg
Fat: 35g
Fiber: 2g
Iron: 1mg
Potassium: 254mg
Protein: 10g
Saturated Fat: 11g
Sodium: 318mg
Vitamin A: 757IU
Vitamin C: 1mg
