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    You are in: Home / Recipes / Mini Peanut Butter Cheesecakes Recipe
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    Mini Peanut Butter Cheesecakes

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    20 mins

    40 mins

    Valerie in Florida's Note:

    From Woman's Day. Sounded yummy. Wanted to store it for safe keeping.

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    Ingredients:

    Servings:

    Units: US | Metric

    FOR CHOCOLATE GLAZE

    Directions:

    1. 1
      Heat oven to 325 degrees. Line muffin pans with 24 paper baking cups.
    2. 2
      Break cookies into food processor. Pulse until fine moist crumbs form. Press about 1 tablespoons evenly over bottom of each cup. Freeze until ready to fill.
    3. 3
      Beat next 4 ingredients in a large bowl with mixer on medium speed until smooth. On low speed, beat in eggs, 1 at a time, just until blended. Spoon 2 1/2 tbsp into each cup.
    4. 4
      Bake 20 minutes, or until puffed. (Some may crack on top; that's OK). Cool completely in pans on a wire rack.
    5. 5
      Meanwhile prepare glaze:.
    6. 6
      Microwave ingredients on medium, stirring until smooth. Cool slightly.
    7. 7
      Peel off liners. Place cakes on foil lined baking sheet. Spoon glaze over tops; sprinkle with nuts. Refrigerate at least 2 hours for glaze to set.

    Ratings & Reviews:

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    Nutritional Facts for Mini Peanut Butter Cheesecakes

    Serving Size: 1 (55 g)

    Servings Per Recipe: 24

    Amount Per Serving
    % Daily Value
    Calories 201.6
     
    Calories from Fat 113
    56%
    Total Fat 12.5 g
    19%
    Saturated Fat 4.8 g
    24%
    Cholesterol 39.5 mg
    13%
    Sodium 134.9 mg
    5%
    Total Carbohydrate 18.0 g
    6%
    Dietary Fiber 1.0 g
    4%
    Sugars 14.0 g
    56%
    Protein 6.2 g
    12%

    The following items or measurements are not included:

    Keebler fudge shoppe peanut butter filled cookies

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