Oven baked peanut butter cheesecakes.
Peanut butter cheesecakes with a pretzel crust. Very delicious dessert.Adapted from http://sweetpeasandsaffron.com
Makes 12 servings
Ingredients:
For Pretzel Crust:
1 cup of pretzel dust, 3 1/3 oz (100g) of pretzels ground into crumbs
6 tablespoons unsalted melted butter
For Peanut Butter Mini Cheesecakes:
8 oz (240 g) creme cheese,softened
1/3 cup (80 ml) creamy peanut butter
1/4 cup granulated sugar
1 large egg,beaten
1 teaspoon vanilla extract
6 tablespoons heavy (double) cream
12 full-sized Reese's Peanut Butter Cups
1/2 cup (125 ml) melted peanut butter chips for drizzling
Cooking method:
- Preheat your oven to 350 F (175 C).
- Line a standard-sized muffin tray with muffin papers.
- Set aside.
- In a small bowl,combine ground pretzels and melted butter.Mix well.
- Spoon butter mixture into each muffin paper and pat down with finger to flatten.
- In a large mixing bowl,combine cream cheese and peanut butter.Beat until smooth.
- Stir in sugar and mix until no granules remain.
- In another mixing bowl,combine egg,vanilla and heavy (double) cream.Mix until smooth.
- Arrange a peanut butter cup in the center of each muffin paper.Top with cheesecake mixture.
- Fill the muffin papers to about ¾ full.
- Bake in preheated oven for 15 minutes.
- Cool completely in a pan.
- Remove cooked and cooled cheesecakes from the pan and refrigerate for 2-3 hours.
- Drizzle with melted peanut butter chips and serve immediately.
- 7:00:00 PM
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