I'm still working on the cheesecakes for the bridal shower this coming weekend. I've decided to have four different mini-cheesecakes to hopefully accommodate all the guests' different tastes. The first one was the chocolate cheesecake I posted a few days ago and today I made these mini peanut butter chocolate cheesecakes. I'm not sure if I'm going to top them with the cookies for the shower, but they sure did look pretty (fattening) with the added garnish!
Mini Peanut Butter Chocolate Cheesecakes
1 1/2 cups crushed Nutter Butter cookies
2 Tbsp finely chopped peanuts
4 Tbsp butter, melted
Combine above ingredients. With cooking spray, lightly spray the wells of two, 12-serving mini cheesecake pans (this recipe makes 24 cheesecakes.) Distribute crust mixture evenly between wells and compact against bottom and a little up the sides. I used a shot glass to do this.
20 oz. cream cheese, room temperature
1/2 cup light brown sugar
1 Tbsp corn starch
1/4 cup sour cream
2 large eggs
1 tsp vanilla
1/2 cup peanut butter
3 oz. semi-sweet chocolate
In microwave safe bowl, melt peanut butter and chocolate together, checking and stirring after each 15-20 second interval. Set aside to cool slightly.
Preheat oven to 300 degrees.
In large mixing bowl, combine cream cheese, brown sugar, corn starch and sour cream. Beat on medium speed until thoroughly mixed and creamy. Add in eggs, one at a time, and combine well. Stir in vanilla, then peanut butter/chocolate mixture. Thoroughly combine.
Distribute the batter evenly between the cheesecake pans wells and smooth tops. Bake at 300 degrees for 20-22 minutes. Remove from oven and allow cheesecakes to cool in pan on cooling rack. Refrigerate for several hours before removing cheesecakes from pan.
I topped the cheesecakes with whipped cream, then with a Keebler Fudge Shoppe Peanut Butter filled cookie, followed by more whipped cream, then chopped chocolate covered peanuts.
Ginger Peach Galette with Almond Crust.
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