Peanut Butter Cheesecake Minis

Name: Peanut Butter Cheesecake Minis
Cook time: 20 min
Total time: 20 min
Yield: 12 cakes, 12 serving(s)
Ingredients: 1 1/2 cups graham cracker crumbs; 4 tablespoons sugar; 1/4 cup butter, melted; 12 miniature peanut butter cups; 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

Submitted by chef 998002

"Paula Deen"

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Ready In:: 20mins
Ingredients:: 9
Yields:: 12 cakes
Serves:: 12

ingredients

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

reheat oven to 350 degrees F. 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 crust into bottom of each muffin cup. Put 1 peanut butter cup into the center of each crust.
To make the filling: 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.