Mini Peanut Butter Cup Cheesecakes with a Pretzel Crust

• Vegetarian
• Gluten free

• Refrigerated

  • 1 Egg, large

• Condiments

  • 12 Full-sized reese's peanut butter cups
  • 1/3 cup Peanut butter, creamy

• Baking & Spices

  • 1/4 cup Sugar
  • 1 tsp Vanilla extract

• Dairy

  • 6 tbsp Butter
  • 1 block Cream cheese
  • 6 tbsp Heavy cream

Found on sweetpeasandsaffron.com

Ingredients

• 1 cup of pretzel dust, 100g of pretzels ground into crumbs.
• 6 tbsp melted butter
• 1 block of cream cheese {8 oz} softened to room temperature
• ⅓ cup creamy peanut butter, at room temperature
• ¼ cup sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 6 tablespoons heavy cream (called whipping cream in Canada, the kind in the carton)
• 12 full-sized Reeses Peanut Butter Cups
• ½ cup melted peanut butter chips or chocolate chips for drizzling, if desired.

Directions

• Pre-heat oven to 350°F. Line a standard-sized muffin tray with muffin papers and set aside.
• Mix together the ground pretzels and the melted butter.
• Press 1 tablespoon into the bottom of each muffin paper, pat down with your fingers to flatten.
• In a large bowl, beat together the cream cheese and peanut butter until smooth.
• Add the sugar and mix until no granules remain.
• Mix in the egg, vanilla, and cream until completely combined.
• Place a peanut butter cup in the center of each muffin paper. Spoon cheesecake mixture over top. Fill the muffin papers to about ¾ full.
• Bake for 15 or so minutes, center may have a slight jiggle will set up as they cool.
• Cool completely in the pan. Remove from pan and allow to set in the fridge, 2-3 hours.
• Drizzle with melted peanut butter chips and chocolate, if desired.