Anyway, this was pretty good. It was really easy, which is nice, and it got the seal of approval from MH, who is considered a cheesecake expert in these parts (although I am now the cheesecake baker in the family...weird how that happens).
I had enough from the listed ingredients to make 18 mini cheesecakes.
Ingredients
Crust:
- 1 1/2 cups graham cracker crumbs
- 4 tablespoons sugar
- 1/4 cup (1/2 stick) butter, melted
- 12 bite-size peanut butter cups I used both milk and dark chocolate Reese's
Filling:
- 2 (8-ounce) packages cream cheese, at room temperature Neufchatel~
- 1 cup sugar
- 1/4 cup all-purpose flour
- 1 teaspoon pure vanilla extract or almond extract
- 2 eggs
Directions
Preheat 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.
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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