Mini Chocolate Peanut Butter Cheesecakes


Mini Chocolate Peanut Butter Cheesecake

Yield:  12 mini cheesecakes


For crust:
  • 1 cup finely crushed chocolate graham crackers (or cookies)
  • 4 tablespoons unsalted butter or margarine, melted
  • 1 tablespoon granulated sugar
For filling:
  • 16 oz cream cheese, softened
  • ½ cup peanut butter
  • ⅔ cup powder sugar
  • 1 teaspoon vanilla
  • 2 eggs
For topping:
  • 12oz. semi-sweet chocolate chopped
  • ½ cup heavy cream
  • ¼ cup chopped peanuts
  1. Preheat the oven to 325 degrees F and line a cupcake pan with paper liners.
  2. In a bowl mix together graham cracker (or cookie crumbs), sugar and melted butter.
  3. Divide crumbs in the cupcake liners and press it on the bootom. Bake for 10 minutes, remove from oven and set aside.
  4. In a large mixing bowl, mix together cream cheese, peanut butter, powder sugar and vanilla on medium speed until well combined.
  5. Beat in eggs (one by one) until evenly combined.Do not over mix it.
  6. Spoon cheesecake filling over the crusts and bake at 325 F for 20 minutes or until the toothpick comes out almost clean.
  7. Remove from oven and cool completely.
  8. Melt the chocolate and stir in heavy cream. Spoon chocolate ganache on top of each cheesecake. Sprinkle chopped toasted peanuts on top for garnish.
  9. Store cheesecakes in refrigerator.

source : omgchocolatedesserts


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