Peanut Butter Cup Cheesecakes
Preheat oven to 350 degrees. Line a cupcake pan with paper cupcake liners and set aside.
In a bowl, combine graham cracker crumbs and granulated sugar. Stir to combine. Add melted butter and stir until fully incorporated. Divide crust mixture evenly between your prepared cups. Using the back of a measuring cup, press graham cracker mixture firmly into the bottom of each cup. Set aside.
In a large bowl, add cream cheese. Beat until smooth. Add granulated sugar, then mix until smooth. Next, add eggs and mix until incorporated. Add peanut butter and mix until incorporated. Last, add vanilla and mix until incorporated. Be sure not to over-mix, just mix until each ingredient is incorporated into the batter.
Distribute batter evenly between your cups. After filling all cups, gently tap pan onto counter top to level filling and remove any excess air bubbles.
Bake for 17-19 minutes, or until cheesecake is no longer jiggly in the center. Tops may crack slightly, this is normal. Remove from oven and allow to cool completely before removing cheesecakes from the pan. Your cheesecakes may sink in the middle slightly when cooling.
Chocolate Peanut Butter Topping
In a small bowl, combine chocolate chips, peanut butter, and coconut oil. Microwave in 30 second increments, stirring every 30 seconds, until completely melted and combined. If preferred, you can melt over a double boiler on the stove top as well.
Add a spoonful of chocolate topping to the tops of each mini cheesecake. Tilt from side to side until entire top is coated.
Refrigerate mini cheeseccakes until chocolate topping has hardened. Store in a sealed container in the refrigerator until ready to serve.
Equipment Recommendations
24-Cupcake/Muffin Pan
Wilton Rainbow Cupcake Liners
Kitchenaid Hand Mixer
Pyrex Glass Mixing Bowls
Notes
Continue Reading in next page
ADVERTISEMENT
