Mini Peanut Butter Cheesecakes with Chocolate Peanut Butter Sauce

• Vegetarian

• Produce

  • 1/8 cup Peanuts

• Refrigerated

  • 2 Eggs

• Condiments

  • 9/16 cup Peanut butter, smooth

• Baking & Spices

  • 1 1/2 cups Dark chocolate
  • 1/2 tsp Salt
  • 1/2 cup Sugar
  • 1/2 tsp Vanilla extract

• Snacks

  • 6 Shortbread cookies

• Dairy

  • 3 tbsp Butter
  • 2 250g packages Cream cheese
  • 1 cup Table cream

Found on simplystacie.net

Description

Ingredients

• 6 shortbread cookies, crushed
• 3 tbsp butter, melted
• 2 250g packages cream cheese, softened
• 1/2 cup sugar
• 1/2 tsp vanilla extract
• 1/2 tsp salt
• 1/2 cup smooth peanut butter
• 2 eggs
• 1 cup table cream (heavy cream)
• 1 1/2 cups dark chocolate, finely chopped
• 1 tbsp smooth peanut butter
• 1/8 cup peanuts, chopped

Directions

• Cookie Crust Line a muffin tin with paper liners. Mix shortbread cookies and melted butter in a small bowl. Press mixture into the bottom of the muffin liners (about 1 to 2 tsp each). Peanut Butter Cheesecake Filling Preheat oven to 350F. In a large mixing bowl, beat cream cheese, sugar, vanilla, salt and peanut butter on medium speed until combined. Add in eggs, one at a time, on low speed. Mix until combined. Fill muffin tin with cheesecake mixture about 3/4 way full. Bake for 20 minutes. Cool to room temperature and then refrigerate for 1 to 2 hours. Chocolate Peanut Butter Sauce Heat table cream in a small saucepan over medium heat until it starts to steam. Turn off the heat and add in dark chocolate. Ensure the chocolate is completely covered by the cream by gently shaking the saucepan. Let sit for 3 minutes. Add in peanut butter and stir until it’s melted and smooth. Let it cool for 15 minutes and stir again. Spoon over top mini cheesecakes. Garnish with chopped peanuts.