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Mini Chocolate Peanut Butter Cheesecakes






Mini Chocolate Peanut Butter Cheesecakes







Spoon chocolate ganache on top of each cheesecake. Sprinkle chopped toasted peanuts on top for garnish. Then be sure to store cheesecakes in refrigerator.

Ingredients
For crust:
  • 1 tablespoon granulated sugar
  • 4 tablespoons unsalted butter or margarine, melted
  • 1 cup finely crushed chocolate graham crackers (or cookies)

For filling:
  • 2 eggs
  • 1 teaspoon vanilla
  • 1/2 cup peanut butter
  • 16 oz cream cheese, softened
  • 2/3 cup powder sugar

For topping:
  • 1/4 cup chopped peanuts
  • 1/2 cup heavy cream

  • 12oz. semi-sweet chocolate chopped

Instructions

First Preheat the oven to 325 degrees F and line a cupcake pan with paper liners.

Then In a bowl mix together graham cracker (or cookie crumbs), sugar and melted butter.

Divide crumbs in the cupcake liners and press it on the bootom. Bake for 10 minutes, remove from oven and set aside.

In a large mixing bowl, mix together cream cheese, peanut butter, powder sugar and vanilla on medium speed until well combined.

Beat in eggs (one by one) until evenly combined.Do not over mix it.

Spoon cheesecake filling over the crusts and bake at 325 F for 20 minutes or until the toothpick comes out almost clean.

Remove from oven and cool completely.

Melt the chocolate and stir in heavy cream. Spoon chocolate ganache on top of each cheesecake. Sprinkle chopped toasted peanuts on top for garnish.

Store cheesecakes in refrigerator. Happy Cooking TimeJ





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