Thursday, June 6, 2013

Individual Peanut Butter Cheesecake


 For the Crust:
 1-1/2c graham cracker crumbs 
4T sugar
 1/4c butter, melted couple dashes salt

For the Filling: 
2 (8-ounce) packages cream cheese, softened 
1c sugar 
1t vanilla
 1/2c creamy peanut butter 
3T flour 
2 eggs


1. Preheat oven to 350. Line a 12-count muffin tin with 12 cupcake cups. 2. In a bo mix together graham cracker crumbs, melted butter, sugar, and salt until well combined. Using a tablespoon, scoop a heaping tablespoon into the bottom of each cup. Use the rounded back of the tablespoon to press crust down into cup and slightly up the sides. Set aside. 3. In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese and sugar together until smooth, being sure to scrape sides and bottom of bowl. Add vanilla and peanut butter. Beat again until smooth. While mixer is going, sprinkle in the flour, then add the eggs one at a time until creamy and fully incorporated. 4. Scoop the peanut butter mixture into a piping bag or gallon-sized plastic zip bag with the tip cut off. Squeeze the mixture into cups, using a circular motion until almost full. 5. Bake for 20 minutes or until centers are set. Allow to cool to room temperature on a cooling rack. Serve at room temperature or refrigerate and serve


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