Posted on
Tuesday, February 15, 2011
12:00 AM
| By:
Ammie
Category: Cake/Cupcake , Chocolate , Dessert
I wanted to make JR something sweet for Valentine's Day. He loves peanut butter and cheesecake, but I didn't want to make a whole cheesecake knowing it would be too much for us. So I thought about making peanut butter cheesecake brownies, but then I remember his dislike of bar-like desserts. Finally I settled on these Mini Peanut Butter Cheesecakes.
I halved the original recipe and still ended up with 9, which I don't think he'll have a problem with!
The changes I made are included here:
For the crust:
- 3/4 cup chocolate graham cracker crumbs
- 2 Tbsp sugar
- 2 Tbsp butter, melted
- 9 bite-size peanut butter cups
For the filling:
- 8 oz. Neufchâtel (reduced fat cream cheese), at room temperature
- 1/2 cup sugar
- 1/8 cup all-purpose flour
- 1/2 teaspoon pure vanilla extract
- 1 egg
Preheat oven to 350 degrees. Place a cupcake liner in each cup of a standard muffin pan.
To make crust, in a bowl, add graham cracker crumbs, sugar and melted butter and combine until crumbs are moistened. Press crumb mixture into bottom of each cupcake liner. Place 1 peanut butter cup on top of crumb crust and in the center of each cupcake liner.
.
To make filling, beat cream cheese in stand mixer until fluffy. Add sugar, flour, and vanilla and continue beating well. Add eggs, 1 at a time, beating well after each addition. Spoon cream cheese mixture over peanut butter cups and crumb crusts.
Bake until just set, about 20 minutes. Allow to cool completely before serving. Serves 6-9.
To make crust, in a bowl, add graham cracker crumbs, sugar and melted butter and combine until crumbs are moistened. Press crumb mixture into bottom of each cupcake liner. Place 1 peanut butter cup on top of crumb crust and in the center of each cupcake liner.
.
To make filling, beat cream cheese in stand mixer until fluffy. Add sugar, flour, and vanilla and continue beating well. Add eggs, 1 at a time, beating well after each addition. Spoon cream cheese mixture over peanut butter cups and crumb crusts.
Bake until just set, about 20 minutes. Allow to cool completely before serving. Serves 6-9.
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