Since they are small, I can have a few right??!!?
Complexity Level: Easy
Complexity Level: Easy
Mini Peanut Butter Cup Cheesecakes
What You Need:
Crust:
Oreo Cookies
Filling:
1 lbs. Cream Cheese (Room Temperature)
3 Eggs (Room Temperature)
1/2 cup Creamy Peanut Butter
3/4 cups Firmly Packed Brown Sugar
1/4 cup Whipping Cream
6 Peanut Butter cups, chopped
1 tsp Butter Nut Vanilla Flavoring (Plain Vanilla is OK too!)
Topping:
3 oz. Sour Cream
1/2 cup Sugar
Whipped Cream
This is not difficult, I assure you!
First, line muffin tins with cupcake papers. Place an oreo into the bottom of each cup cake wrapper.
Next, Beat the cream cheese until soft. One at a time add the eggs. Next, beat in the sugar, whipping cream, vanilla, and peanut butter.
Finally fold in the 6 chopped peanut butter cups and pour the cake mixture into the chocolate crust.
Bake at 275 degrees Fahrenheit for 35-40 minutes. Remove and in a small bowl combine the sour cream with the sugar. Pour this over the warm cheesecakes and bake 5 more minutes.
Let this cool at least 1 hour before serving, overnight for best results. I decorated the cheesecake with some melted chocolate chips and more peanut butter cups. That, and some peanut butter whipped cream!
I hope this finds you as well as it did us!
Keep these Refrigerated!
Keep these Refrigerated!
Happy Baking,
Yummy! I am gonna try it soon.
ReplyDeleteLooks amazing! Do they need refrigerated after they cool?
ReplyDeleteYes. I would keep them in the fridge. And man they are AMAZING and cold, and rich.... mmmmm
ReplyDeleteOh wow this looks super yummy!! I would destroy these if they were in my house! Yumm!!
ReplyDeleteooo yummy what a cool idea!
ReplyDeleteMmmm, these look delish.
ReplyDeleteThanks guys! I appreciate the comments so much!
ReplyDeleteThese truly are dangerously delish ;) It's a good thing! lol Let me know if you try them! Happy Baking!!!