Ingredientes para Peanut Butter Cheesecake Minis Paula Deen
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar (for crust) + ½ cup granulated sugar (for filling)
- Butter
- Miniature Peanut Butter Cups
- 16 ounces (two 8-ounce packages) cream cheese, softened
- All Purpose Flour
- Pure Vanilla Extract
- 2 large eggs
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Cómo preparar Peanut Butter Cheesecake Minis Paula Deen
- Preheat oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper cupcake liners.
- **Make the crust:** In a medium bowl, combine 1 ½ cups graham cracker crumbs, ¼ cup granulated sugar, and 6 tablespoons (3 ounces) melted unsalted butter. Mix until evenly moistened.
- Press the crust mixture into the bottom of each muffin cup. Use the bottom of a measuring cup or spoon to create an even layer.
- Place one mini peanut butter cup in the center of each crust.
- **Make the cheesecake filling:** In a large bowl, beat 16 ounces (two 8-ounce packages) cream cheese with an electric mixer until smooth and creamy.
- Gradually add ½ cup granulated sugar and beat until combined. Add ¼ cup all-purpose flour and 1 teaspoon vanilla extract; beat until well combined.
- Add 2 large eggs one at a time, beating well after each addition. Be careful not to overmix.
- Spoon the cream cheese mixture evenly over the peanut butter cups and graham cracker crusts, filling each cup about ¾ full.
- Bake for 20-25 minutes, or until the cheesecakes are set around the edges but still slightly jiggly in the center.
- Let the cheesecakes cool completely in the muffin tin before transferring them to a wire rack to cool completely.
- Refrigerate for at least 2 hours before serving for optimal flavor and texture.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
114g
Fat
54g
Carbs
12g
