Tiny Peanut Butter Cheesecakes Recipe the cheesecakes out of their foil bake cups before serving to show off the light and dark layers.
Preparation: 25 minutes, Bake: 25 minutes, Makes 12 servings
Ingredients:
3/4 cup chocolate cookie crumbs
1 Tbsp. sugar
2 Tbsp. butter, melted
12 chocolate kisses
2 8-oz. plcg. cream cheese, soltened
1/3 cup sugar
2 eggs
1/2 tsp. vanilla
1/2 cup chunky peanut butter
1/3 cup semisweet chocolate pieces
1 tsp. shortening
Method:
Preheat oven to 325°F.
Line twelve 21ì-inch muffin cups with foil bake cups set aside. In small bowl, combine cookie crumbs and 1 tablespoon sugar.
Stir in melted hutter. Press mixture onto bottoms of foil bake cups. Place chocolate kisses, points up, in foil cups.
In medium bowl, combine cream cheese and 1/3 Cup sugar. Beat with electric mixer on medium speed until smooth. Acid eggs and vanilla; beat on low speed just. until combined. Beat. in peanut butter until combined.
Carefully Spoon about 1/4 cup of thc cream cheese mixture over chocolate kiss in each Cup, making sure to keep kiss centered in cup (cups will be full).
Bake about 25 minutes or until set. Cool in pan on wire rack for 30 minutes.
In small saucepan, combine chocolate and shortening. Cook and stir over low heat until melted. Remove cheesecakes from foil bake cups.
Drizzle chocolate over cheesecakes. Chill about 1 hour or until chocolate is set.
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| Tiny Peanut Butter Cheesecakes Recipe |
