Mini Peanut Butter Cheesecakes |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 24 |
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From Woman's Day. Sounded yummy. Wanted to store it for safe keeping. Ingredients:
1 (9 1/2 ounce) package keebler fudge shoppe peanut butter filled cookies |
2 (8 ounce) bricks reduced-fat cream cheese (neufchatel) |
1 1/4 cups sugar |
1 cup creamy peanut butter |
1 teaspoon vanilla extract |
3 large eggs, at room temperature |
3 ounces semisweet baking chocolate |
2 tablespoons unsalted butter |
2 tablespoons light corn syrup |
1/2 teaspoon vanilla extract |
1/4 cup roasted peanuts, chopped |
Directions:
1. Heat oven to 325 degrees. Line muffin pans with 24 paper baking cups.
2. Break cookies into food processor. Pulse until fine moist crumbs form. Press about 1 tablespoons evenly over bottom of each cup. Freeze until ready to fill.
3. Beat next 4 ingredients in a large bowl with mixer on medium speed until smooth. On low speed, beat in eggs, 1 at a time, just until blended. Spoon 2 1/2 tbsp into each cup.
4. Bake 20 minutes, or until puffed. (Some may crack on top; that's OK). Cool completely in pans on a wire rack.
5. Meanwhile prepare glaze:.
6. Microwave ingredients on medium, stirring until smooth. Cool slightly.
7. Peel off liners. Place cakes on foil lined baking sheet. Spoon glaze over tops; sprinkle with nuts. Refrigerate at least 2 hours for glaze to set.
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