Mini Buckeye Cheesecakes

• Vegetarian

• Produce

  • 1/4 cup Peanuts

• Refrigerated

  • 2 Eggs

• Condiments

  • 3 tbsp Butter or margarine, unsalted
  • 1/2 cup Peanut butter

• Baking & Spices

  • 1 tbsp Flour
  • 2/3 cup Granulated sugar
  • 1 (12oz. bag Semi-sweet chocolate chips
  • 1 tsp Vanilla

• Snacks

  • 1 cup Chocolate graham crackers

• Dairy

  • 2 (8oz. packages Cream cheese
  • 1/2 cup Heavy cream

Found on snappygourmet.com

Description

Ingredients

• 1 cup finely crushed chocolate graham crackers (or cookies)
• 3 tablespoons unsalted butter or margarine, melted
• 2 (8oz.) packages cream cheese, softened
• ½ cup peanut butter
• ⅔ cup granulated sugar
• 1 tablespoon flour
• 1 teaspoon vanilla
• 2 eggs
• 1 (12oz.) bag semi-sweet chocolate chips
• ½ cup heavy cream
• ¼ cup finely crushed peanuts (optional)
• 1 cup finely crushed chocolate graham crackers (or cookies)
• 3 tablespoons unsalted butter or margarine, melted
• 2 (8oz.) packages cream cheese, softened
• ½ cup peanut butter
• ⅔ cup granulated sugar
• 1 tablespoon flour
• 1 teaspoon vanilla
• 2 eggs
• 1 (12oz.) bag semi-sweet chocolate chips
• ½ cup heavy cream
• ¼ cup finely crushed peanuts (optional)

Directions

• Preheat oven to 350 degrees F. Line a cupcake pan with 12 paper liners.
• In a small mixing bowl, mix together the graham cracker (or cookie) crumbs and butter. Press crumbs onto the bottom of the cupcake liners.
• In a large mixing bowl, mix together cream cheese, peanut butter, sugar, flour, and vanilla with an electric mixer on medium speed until well combined. Beat in eggs until well combined.
• Spoon cheesecake filling onto tops of crusts. Bake at 350 degrees F for 18-22 minutes or until set on top but still soft. Remove from oven and cool completely.
• Place chocolate chips and cream in small microwave safe bowl in microwave on high in 30 second intervals, stirring after each interval, until smooth. Spoon the chocolate on top of each cheesecake. Sprinkle nuts on top if desired.
• Refrigerate cheesecakes for at least 3 hours or overnight. Store cheesecakes in refrigerator.
• Preheat oven to 350 degrees F. Line a cupcake pan with 12 paper liners.
• In a small mixing bowl, mix together the graham cracker (or cookie) crumbs and butter. Press crumbs onto the bottom of the cupcake liners.
• In a large mixing bowl, mix together cream cheese, peanut butter, sugar, flour, and vanilla with an electric mixer on medium speed until well combined. Beat in eggs until well combined.
• Spoon cheesecake filling onto tops of crusts. Bake at 350 degrees F for 18-22 minutes or until set on top but still soft. Remove from oven and cool completely.
• Place chocolate chips and cream in small microwave safe bowl in microwave on high in 30 second intervals, stirring after each interval, until smooth. Spoon the chocolate on top of each cheesecake. Sprinkle nuts on top if desired.
• Refrigerate cheesecakes for at least 3 hours or overnight. Store cheesecakes in refrigerator.