Wednesday, September 15, 2010

Peanut Butter Cheesecake Minis

Chocolate + Peanut Butter = Heaven! These little things are absolutely sinful! They’re so easy to make and everyone will absolutely love them. Perfect for baby showers, family get-togethers or even tailgate parties. They’re the perfect mini dessert!

Peanut Butter Cheesecake Minis
Yields 12 cakes

1 ½ cups graham cracker crumbs
4 tablespoons sugar
¼ cup (½ stick) butter, melted
12 bite-size peanut butter cups
2 (8-ounce) packages cream cheese, at room temperature
1 cup sugar
¼ cup all-purpose flour
1 teaspoon pure vanilla extract or almond extract
2 eggs

Preheat oven to 350 degrees. Place a paper cupcake liner in each cup of a standard muffin pan.

To make crust: In a bowl, combine graham cracker crumbs, sugar and melted butter until crumbs are moistened. Press crust into bottom of each muffin cup. Put 1 peanut butter cup into the center of each crust.

To make the filling: Beat cream cheese with a handheld electric mixer until fluffy. Add sugar, flour, and vanilla, beating well. Add eggs, 1 at a time, beating well after each addition. Spoon cream cheese mixture over peanut butter cups and graham cracker crusts. Bake until just set, about 20 minutes. Allow to cool completely before serving.

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