Peanut Butter Cheesecake Minis - Paula Deen
- Ready In:
- 35mins
- Ingredients:
- 9
- Serves:
-
12
ingredients
-
Crust
- 1 1⁄2 cups graham cracker crumbs
- 4 tablespoons sugar
- 1⁄4 cup butter, melted
- 12 miniature peanut butter cups
-
Filling
- 2 (8 ounce) packages cream cheese, at room temperature
- 1 cup sugar
- 1⁄4 cup all-purpose flour
- 1 teaspoon pure vanilla extract or 1 teaspoon almond extract
- 2 eggs
directions
- Preheat oven to 350 degrees Fahrenheit.
- Place a paper cupcake liner in each cup of a standard muffin pan.
- To make crust, in a bowl, combine graham cracker crumbs, sugar and melted butter until crumbs are moistened.
- Press some crust into the bottom of each muffin cup.
- Put 1 peanut butter cup into the center of each crust.
- Beat cream cheese with a handheld electric mixer until fluffy.
- Add sugar, flour, and vanilla, beating well.
- Add eggs, 1 at a time, beating well after each addition.
- Spoon cream cheese mixture over peanut butter cups and graham cracker crusts.
- Bake until just set, about 20 minutes.
- Allow to cool completely before serving.
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Reviews
RECIPE SUBMITTED BY
Big Sis
Clovis, CA
<p>Hi! I love in Central California. I work with computers all day long. My favorite thing to do it to cook when I get home. I could not possibly tell you my favorite cookbook................because I can't count the books I own, you might call it a hobby, or a passion....my Husband calls it a vice! <br /> <br />I love to rubber stamp, anything! <br /> <br />If I had a month off, I would pickup my bags head to the beach and read. When I was tired reading, I would cook! At the beach, in my trailer! <br /> <br />PS.....I just love the photo of me.....now, if you think I still look that way...........well lets just say, vision gray hair....</p>