Mini Chocolate Peanut Butter Cheesecakes

• Vegetarian

• Produce

  • 1/4 cup Peanuts

• Refrigerated

  • 2 Eggs

• Condiments

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

• Baking & Spices

  • 1 tbsp Granulated sugar
  • 12 oz Semi-sweet chocolate
  • 2/3 cup Sugar, powder
  • 1 tsp Vanilla

• Snacks

  • 1 cup Chocolate graham crackers

• Dairy

  • 16 oz Cream cheese
  • 1/2 cup Heavy cream

Found on omgchocolatedesserts.com

Ingredients

• 1 cup finely crushed chocolate graham crackers (or cookies)
• 4 tablespoons unsalted butter or margarine, melted
• 1 tablespoon granulated sugar
• 16 oz cream cheese, softened
• 1/2 cup peanut butter
• 2/3 cup powder sugar
• 1 teaspoon vanilla
• 2 eggs
• 12oz. semi-sweet chocolate chopped
• 1/2 cup heavy cream
• 1/4 cup chopped peanuts

Directions

• Preheat the oven to 325 degrees F and line a cupcake pan with paper liners.
• In a bowl mix together graham cracker (or cookie crumbs), sugar and melted butter.
• Divide crumbs in the cupcake liners and press it on the bootom. Bake for 10 minutes, remove from oven and set aside.
• In a large mixing bowl, mix together cream cheese, peanut butter, powder sugar and vanilla on medium speed until well combined.
• Beat in eggs (one by one) until evenly combined.Do not over mix it.
• Spoon cheesecake filling over the crusts and bake at 325 F for 20 minutes or until the toothpick comes out almost clean.
• Remove from oven and cool completely.
• Melt the chocolate and stir in heavy cream. Spoon chocolate ganache on top of each cheesecake. Sprinkle chopped toasted peanuts on top for garnish.
• Store cheesecakes in refrigerator.