Tuesday, August 13, 2013

Peanut Butter Cup Mini Cheesecakes

Hello everyone! Its been awhile. So I haven't been able to be in the kitchen as much as I want to lately, since its summer, the weather is heating up and so does the kitchen. But I found this recipe and it looked soo good I couldn't resist. And it honestly didn't take very long. It was really fun to make and turned out exactly like it was supposed to. So if you want to try it out, do it! If you love rich desserts, this is for you :) Enjoy! 
xoxo 
















Peanut Butter Cup Mini Cheesecakes

Ingredients
  • 3/4 c graham cracker crumbs
  • 3 Tbls sugar
  • 3 Tbls butter, melted
  • 12 Miniature Reese's Peanut Butter Cups
  • 16 oz (2 8 oz packages) of light cream cheese
  • 1 c sugar
  • 1/4 c all-purpose flour
  • 2 eggs, room temperature
  • 2 tsp vanilla extract
  • 1/2 c Reese's Peanut Butter chips
  • 1/2 c chocolate chips
  • 2 tsp shortening, divided
Instructions
  1. Preheat the oven to 350. Place a cup liner in each cup of your muffin pan. Make the graham cracker crust by combining the graham cracker crumbs, 3 Tbls sugar, and 3 Tbls melted butter. Combine and crush until until nice and crumbly.
  2. Press the crust into the bottom of each cup. Use about a good sized tablespoon of the mixture for each cup and then flatten the crust down.
  3. Remove about 12 mini peanut butter cups from their wrappers. Place a Reese's in the center of the crust in each cup.
  4. Beat the cream cheese until fluffy. 
  5. Add in the sugar, flour and vanilla and continue beating until well combined. Add in the eggs one at time making sure they are well incorporated.
  6. Spoon the cream cheese mixture over the Reese's, evenly dividing the mixture among the 12 cups. Use 1/4 cup of the mixture for each cup. 
  7. Bake for about 20-25 minutes until the cheesecakes are set.
  8. Melt the peanut butter chips and 1 tsp of shortening in the microwave and then use a fork to swirl the melted chips over the top of the cheesecakes. Do the same with the chocolate chips. Enjoy!
  9. Makes 12 cheesecakes. Store in refrigerator