Saturday, April 16, 2011

Mini Peanut Butter Cheesecake

If you like PB and chocolate - you have come to the right place.  These are sooo good and easy to make. Friday was a Happy Hour at Beth's and I was asked to bring dessert. 

Prepare the mix:




Prepare the tins:



Add mixture to tins:



Prepare glaze (here comes the good chocolate part!!):




Glaze cheesecakes after cooled and add nuts:



These would be the perfect dessert for Easter next weekend!!!!  Your guests will give you 5 stars!!!


Mini Peanut Butter Cheesecakes Serves: 24 Calories: 260 Prep Time to Table: 3 hours
Recipe : Adapted from Woman’s Day

Ingredients:
Cake:
-10 ozs. Oreo cookes
-2 tbls melted butter
-16 oz. Neufchatel cream cheese
-1 cup peanut butter
-1 ¼ cup sugar
-1 tsp vanilla
- 3 large eggs at room temperature

 Glaze:
-3 oz. semisweet baking chocolate
-2 tbls butter
-2 tbls light corn syrup
- ½ tsp vanilla extract
- ¼ cup roasted peanuts chopped

Preparation:
1. Heat oven to 325; line muffin pans with 24 paper (not foil) baking cups
2. Process cookies in food processor until crumbs; add 2 tbls melted butter
3. Press about 1 tbl evenly in bottom of each cup and freeze until ready to fill.
4. Beat cream cheese, peanut butter, sugar and vanilla together until smooth on medium speed; add eggs in one at a time on low speed until just blended. Spoon about 2 ½ tbls into each cup
5. Bake 20 minutes (ok if cracked on top); cool completely in pans on a wire rack (about 45 minutes) 6. Prepare glaze by microwaving ingredients on medium (stir about every 30 seconds until smooth)
7. Peel off liners and spoon glaze over tops; sprinkle with nuts. Refrigerate about 2 hours for glaze to set

Notes:

2 comments:

  1. These could be dangerous!
    Love the new blog look! Great job!

    ReplyDelete
  2. It's like a giant peanut butter cup!
    Thanks - I learned from the BEST :-)

    ReplyDelete

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