Peanut Butter Chocolate Cheesecakes |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 12 |
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PEANUT BUTTER CHOCOLATE CHEESECAKES This recipe came from an estate sale. I obtained it when I purchased the family collection from the Brunson Estate in Midlothian, Texas in 1990. Ingredients:
3/4 cup finely crushed chocolate wafers |
2 tablespoons melted butter |
1 tablespoon granulated sugar |
12 chocolate kisses |
16 ounces cream cheese softened |
1/3 cup granulated sugar |
2 eggs |
1/2 teaspoon vanilla |
1/2 cup chunky peanut butter |
1/3 cup semisweet chocolate pieces |
1 teaspoon shortening |
Directions:
1. Heat oven to 325 then line 12 muffin cups with foil liners.
2. Combine crushed wafers, melted butter and the 1 tablespoon sugar in a small bowl.
3. Divide among lined cups then press into bottoms.
4. Place one chocolate kiss point up in each cup.
5. Beat cream cheese and 1/3 cup sugar in a medium mixing bowl with mixer until smooth.
6. Beat in eggs and vanilla just until blended then beat in peanut butter.
7. Carefully spoon 1/4 cup mixture over kiss in each cup.
8. Make sure and keep kiss centered on bottom of cup then bake 25 minutes.
9. Cool 30 minutes in the pan on a wire rack.
10. Heat chocolate pieces and shortening in a small saucepan over low heat.
11. Stir constantly until melted and smooth then remove cheesecakes from foil cups.
12. Drizzle melted chocolate over cheesecakes then chill 1 hour.
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