Peanut Butter Indivdual Cheesecakes Topped with Chocolate Ganache. Mini Chocolate Peanut Butter Cheesecakes are delicious individual portions of peanut butter cheesecakes with chocolate graham cracker crust and chocolate ganache topping. This cute homemade cheesecake recipe is a great dessert for your child's school bake sale, or your next party! With the Chocolate Ganache and peanut butter cup topping, Chocolate Peanut Butter Cheesecake is a stunning dessert. Peanut Butter Indivdual Cheesecakes Topped with Chocolate Ganache

You can cook Peanut Butter Indivdual Cheesecakes Topped with Chocolate Ganache using 18 ingredients and 9 steps. Here is how you cook it.

Ingredients of Peanut Butter Indivdual Cheesecakes Topped with Chocolate Ganache
  1. You need of FOR CRUST.
  2. You need 1 cup of plus 2 tablespoons crushed chocolate graham crackers.
  3. Prepare 2 tbsp of crushed butter finger candy.
  4. Prepare 2 tbsp of salted butter, melted.
  5. Prepare of PEANUT BUTTER CHEESECAKE FILLING.
  6. Prepare 12 oz of cream cheese, at room temperature.
  7. It’s 1/4 cup of sour cream.
  8. You need 1/2 cup of creamy peanut butter.
  9. It’s 2/3 cup of granulated sugar.
  10. Prepare 1 of large egg.
  11. It’s 1 of large egg yolk.
  12. You need 1/2 tsp of vanilla extract.
  13. Prepare 1/8 tsp of sea salt.
  14. You need of CHOCOLATE GANACHE TOPPING.
  15. It’s 1/2 of of my recipe for Chocolate Ganache Frosting recipe attached in. direction step # 9.
  16. It’s of GLARNISH.
  17. You need 12 of honey roasted peanuts.
  18. You need 1/4 cup of crushed butter finger candy.

I love how each bite brings together the texture of the crumb crust, creamy filling and smooth chocolate ganache! This heavenly Chocolate Peanut Butter Cheesecake is perfect for the peanut butter lover in your life! Creamy peanut butter cheesecake topped with rich chocolate ganache - it's pure decadence in every bite! The BEST Chocolate Peanut Butter Cheesecake You guys…I am a sucker for all things chocolate and peanut butter.

Peanut Butter Indivdual Cheesecakes Topped with Chocolate Ganache instructions

  1. Line 12 standard muffin tins with foil liners. Preheat the oven to 325.

  2. Combine graham cracker crumbs, the 2 tablespoons crushed butter finger candy and butter until moistened.

  3. Press mixture firmly and evenly into foil lined muffin tins Refigerate white preparing filling.

  4. Make Peanut butter Cheezecake Filling.

  5. Beat cream cheese, sour cream and peanut butter u til well combined.

  6. Beat in sugar, then egg and egg yolk, vanilla and salt until smooth.

  7. Divide mixture evenly over crusts in muffin tins.

  8. Bake 20 to 25 minutes until set. Cool in pan, on wire rack until room temperature about 1 hour. Then refigerate at least 6 hours before removing foil liners.

  9. Top each cheesecake with some chocolate ganache,frost recipe is attached below. Sprinkle with crushed butter finger candy and top with a honey roasted peanut

https://cookpad.com/us/recipes/352391-whipped-chocolate-ganache-frosting-filling.

Allow the ganache to come to room temperature before adding it to the cheesecake. Top the cheesecakes with additional chopped Reese's Peanut Butter Cups. If desired, you can decorate the top with peanut butter frosting and buttercream. Place buckeye on each slice of cheesecake. They are definitely on the decadent side, filled with the rich peanut butter cheesecake and topped with a simple dark chocolate ganache.