19 Apr Individual Chocolate Peanut Butter Cheesecakes
I was looking through my posts the other day and realized that I have been neglecting you. I apologize. How I could let this much time pass without sharing a single recipe containing the gloriousness that is peanut butter is an embarassment. If there is some sort of blogger purgatory I will surely be sent there for the crime I have committed against blogkind.
Let me make it up to you with cheesecake. Chocolate Peanut Butter Cheesecake. I was perusing Annie’s Eats (one of my faves) and saw this recipe for mini peanut butter chocolate cheesecakes and knew I had to have them. I change up the recipe a little bit by opting for a traditional graham cracker crust instead of chocolate and made the cheesecakes in a regular sized muffin pan because, let’s be honest, who can limit themselves to just one bite of cheesecake?!
- 1 1/2 cups graham cracker crumbs
- 4 tbsp. unsalted butter, melted
- 3 tbsp. sugar
- 12 oz. cream cheese, at room temperature
- ¼ cup sour cream
- 1/2 cup peanut butter
- 2/3 cup sugar
- 1 large egg plus 1 large egg yolk
- 3/4 tsp vanilla extract
- Pinch of salt
- 2 blocks chocolate candy bark OR
- 1/2 cup melted chocolate chips (milk chocolate or semi-sweet, depending on your preference)
- Chopped Reese's Peanut Butter Cups for garnish, if desired
- Preheat oven to 350 degrees
- Using a cooking spray grease 2 muffin pans (you will only need to grease 1/2 of one)
- In a medium bowl mix together graham cracker crumbs, butter & sugar
- Divide mixture into muffin tins, approximately 2 table spoons per cheesecake
- Press the crumb mixture into a flat layer in the bottom of eat tin. note: I used the bottom of a shot glass to do this
- Bake tins for 8-10 minutes or until golden brown
- Lower oven temperature to 300 degrees
- In a large bowl beat cream cheese, sour cream and peanut butter until well blended
- Add sugar and mix until combined
- Add egg and egg yolk, vanilla and salt. Blend until egg is combined and batter is smooth, but do not over beat (you don't want too much air in cheesecake)!
- Divide mixture evenly into your greased muffin tins. Use a spatula to smooth the tops.
- Bake for approximately 22 minutes, rotating the pans halfway through baking.
- Remove from oven and cool on cooling rack. Once cool to the touch, refrigerate for 2-3 hours. (Confession: I was in a hurry so I put mine in the freezer for about an hour and it worked just as well.)
- In a small bowl microwave your chocolate until melted
- Pour into pastry bag or medium ziplock bag
- Cut a TINY piece off the corner of the bag and drizzle over chilled cheesecakes
- Sprinkle with desired garnish