Mini Peanut Butter Cheesecakes

Chocolate glazed, mini peanut butter cheesecakes, what could hold upward better? My identify unit of measurement loves cheesecake and I've made a bagillion of them over the years, simply I've never quite mastered cutting them cleanly, peculiarly when serving a crowd. These mini cheesecakes are the perfect solution for Easter this year.

CRUST
1½ cups graham cracker crumbs
4 tablespoons sugar
¼ loving cup melted butter
pinch of cinnamon

Mix crust ingredients well, laid upward aside

FILLING
(2) 8 ounce pkg. cream cheese room temperature
1 loving cup granulated sugar
1 teaspoon vanilla extract
1/2 loving cup creamy mode peanut butter
3 tablespoons flour
2 eggs

Line cupcake pan amongst newspaper liners (this recipe makes xviii cheesecakes). Spoon a picayune of the crust crumbs into each newspaper liner too press down. Set aside too preheat your oven to 350°F

In a large bowl, vanquish the room temperature cream cheese too granulated carbohydrate until rattling smooth, scraping downwardly the sides of the bowl if necessary. Add the peanut butter too vanilla too vanquish until smooth.

While beating, sprinkle inwards the flour too and then add together the eggs, i at a time, mixing until smooth.

Fill the newspaper liners most amount (I role an H2O ice cream scoop for this).  Bake inwards 350°F oven for 20-23 minutes. My electrical oven took 23 minutes.

Cool to room temperature, too then overstep amongst chocolate glaze.

CHOCOLATE GLAZE
6 tablespoons melted butter
6 tablespoons unsweetened baking cocoa
6 tablespoons boiling water
2 cups powdered sugar
1 teaspoon vanilla extract

Mix the cocoa into the butter until smooth. Add the boiling H2O too mix well. Add the powdered carbohydrate too vanilla too whisk till smooth.  Pour over the cooled cheesecakes too pose inwards the fridge to tending the glaze "set".

Store cheesecakes, covered, inwards the fridge until fourth dimension to serve.

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