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

    Peanut Butter 'n Chocolate Mini Cheesecakes. Photo by Darkhunter

    1/1 Photo of Peanut Butter 'n Chocolate Mini Cheesecakes

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    15 mins

    25 mins

    DuChick's Note:

    In my world, there is nothing better than the flavors of pb and chocolate! If you live in the same world, you may agree and want to try this recipe for a delectable kick-your-feet-up dessert. I found this in my KA manual with steps listed as I found them. You may need to adjust the specifics if not a using a Kitchen Aid mixer.

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    Ingredients:

    Serves: 12

    Yield:

    mini ch ...

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 325*.
    2. 2
      Line 12 (2 1/2 inch) muffin cups with paper liners.
    3. 3
      Spoon about 1 tablespoon crushed graham crackers into each cup and press with fingers to form crust. Set aside.
    4. 4
      Place cream cheese in mixer bowl. Using Speed 4, beat until smooth, about 2 minutes.
    5. 5
      Add sugar and vanilla.
    6. 6
      Turn to Speed 6 and beat until smooth and fluffy, about 1 minute.
    7. 7
      Turn to Speed 2. Gradually add milk, then eggs, one at a time, beating 15 seconds after each addition.
    8. 8
      Turn to Speed 4 and beat mixture for 30 seconds.
    9. 9
      Transfer HALF of batter to another bowl.
    10. 10
      Add peanut butter to mixer bowl.
    11. 11
      On Speed 4, beat peanut butter mixture until well blended, about 1 minute.
    12. 12
      Divide peanut butter mixture evenly among prepared lined muffin cups.
    13. 13
      Return reserved batter to mixer bowl (don't clean bowl or beaters) and add melted chocolate. Turn to Speed 4 and beat until well blended, about 1 minute.
    14. 14
      Divide this mixture evenly among half-filled muffin cups, spreading to cover peanut butter batter.
    15. 15
      Bake for 20-25 minutes, or until centers are almost set.
    16. 16
      Cool completely on wire racks.
    17. 17
      Store covered in refrigerator.

    Ratings & Reviews:

    • on December 04, 2009

      55

      My pb & chocolate lover nephew, thought this was "freaking" delicious. Higher praise will not be found! I also enjoyed this recipe. I did, however, take a different direction. I had purchased some graham cracker pie crusts that I needed to use. I "painted" the cracker crust with chocolate syrup and refrigerated to set it a little. From step 4, followed exactly. Thnx for sharing your delicious recipe, DuChick. Made for My-3-Chefs 2009. 12/4/09 To add a note: Sorry that the photo is not better, Kathy, but I had to, literally, take this from under my nephew's nose to show my variation!

      person found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Peanut Butter 'n Chocolate Mini Cheesecakes

    Serving Size: 1 (67 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 218.3
     
    Calories from Fat 143
    65%
    Total Fat 15.9 g
    24%
    Saturated Fat 8.1 g
    40%
    Cholesterol 65.2 mg
    21%
    Sodium 127.2 mg
    5%
    Total Carbohydrate 15.4 g
    5%
    Dietary Fiber 0.8 g
    3%
    Sugars 12.9 g
    51%
    Protein 5.4 g
    10%

    The following items or measurements are not included:

    chocolate-covered graham cracker cookies

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