Mini Chocolate Drizzled Peanut Butter Cheesecakes
Sept 27, 2013 23:58:32 GMT -5
Post by PurplePuppy on Sept 27, 2013 23:58:32 GMT -5
Mini Chocolate Drizzled Peanut Butter Cheesecake
Ingredients
Crust:
16 peanut butter Oreos, crushed
Cheesecake:
2 bricks (8 oz each) cream cheese, softened
2/3 cup sugar
1/3 cups creamy peanut butter
1 tsp vanilla
1 egg
1 egg white
1/2 cup peanut butter chips
1/2 cup semi sweet chocolate chips
Chocolate Glaze:
1/4 cup peanut butter chips
1/2 cup semi sweet chocolate chips
1/4 cup half and half
1 tbsp butter
Chopped peanuts for garnish, if desired
Instructions
Preheat oven to 325°F.
Press 1 tablespoon crushed peanut butter Oreos into the bottom of 12 lined muffin cups.
Place in the freezer until ready to fill.
Beat together softened cream cheese and sugar until smooth.
Add peanut butter, vanilla, egg, egg white and mix well.
Stir in peanut butter chips and chocolate chips.
Spoon about 2 tablespoons of the cheesecake mixture into each muffin cup.
Bake at 325°F for 20-25 minutes until puffed and set.
While cheesecake is baking, prepare chocolate glaze by microwaving peanut butter chips, semi sweet chocolate chips, half and half and butter for 45-60 seconds.
Stir until chips are melted and mixture is smooth.
Place in the fridge to cool until ready to use.
Allow cheesecakes to cool before adding chocolate glaze. The muffin liners can be removed prior to adding chocolate glaze, if desired.
Sprinkle with chopped peanuts.
Place in the fridge for at least 2 hours or until ready to serve so the chocolate glaze can set.
Ingredients
Crust:
16 peanut butter Oreos, crushed
Cheesecake:
2 bricks (8 oz each) cream cheese, softened
2/3 cup sugar
1/3 cups creamy peanut butter
1 tsp vanilla
1 egg
1 egg white
1/2 cup peanut butter chips
1/2 cup semi sweet chocolate chips
Chocolate Glaze:
1/4 cup peanut butter chips
1/2 cup semi sweet chocolate chips
1/4 cup half and half
1 tbsp butter
Chopped peanuts for garnish, if desired
Instructions
Preheat oven to 325°F.
Press 1 tablespoon crushed peanut butter Oreos into the bottom of 12 lined muffin cups.
Place in the freezer until ready to fill.
Beat together softened cream cheese and sugar until smooth.
Add peanut butter, vanilla, egg, egg white and mix well.
Stir in peanut butter chips and chocolate chips.
Spoon about 2 tablespoons of the cheesecake mixture into each muffin cup.
Bake at 325°F for 20-25 minutes until puffed and set.
While cheesecake is baking, prepare chocolate glaze by microwaving peanut butter chips, semi sweet chocolate chips, half and half and butter for 45-60 seconds.
Stir until chips are melted and mixture is smooth.
Place in the fridge to cool until ready to use.
Allow cheesecakes to cool before adding chocolate glaze. The muffin liners can be removed prior to adding chocolate glaze, if desired.
Sprinkle with chopped peanuts.
Place in the fridge for at least 2 hours or until ready to serve so the chocolate glaze can set.