Wednesday, January 5, 2011

Mini Peanut Butter Chocolate Cheesecakes

While searching for a fun and utensil-free dessert for a New Year's Eve party, I came across a recipe for mini peanut butter chocolate cheesecakes on Annie's blog. Even though this recipe kept me in the kitchen all day long, it was worth the time and effort. And I must mention that the reason it took so long to make these it because I decided to buy one 12-muffin silicone pan and set out to make 48 muffins at a time. Not a good idea. So, try this one!! But use more than one pan! :)

Mini Peanut Butter Chocolate Cheesecakes
Source: Annie's Eats
Servings: 24

For the crust:
1 cup chocolate cookie crumbs (I used Oreo's)
2 tbsp. unsalted butter, melted
1 tbsp. sugar

For the cheesecake:
12 oz. cream cheese, at room temperature
¼ cup sour cream
½ cup peanut butter
2/3 cup sugar
1 large egg plus 1 large egg yolk
Dash vanilla extract
Pinch of coarse salt

Preheat the oven to 350˚ F. Lightly spray a 24-well mini muffin pan* with cooking spray. To make the crust, combine the chocolate cookie crumbs, melted butter and sugar in a small bowl. Mix with a fork until evenly blended. Divide the crust mixture between the wells of the prepared pan, about 2-3 teaspoons in each. Press the crumb mixture into a flat layer on the bottom of the well. (The bottom of a shot glass or flat utensil is great for this. I used the bottom of my whisk handle.) Bake for 10 minutes. Transfer to a wire rack.

Reduce the oven temperature to 300˚ F. To prepare the filling, combine the cream cheese, sour cream and peanut butter in the bowl of an electric mixer. Beat on medium-high speed until smooth and well blended. Add in the sugar and mix until incorporated, about 1 minute more, scraping down the sides of the bowl as needed. Blend in the egg and egg yolk, vanilla and salt. Continue to beat until the mixture is completely smooth. Divide the mixture evenly over the cookie crumb crusts and smooth the tops slightly. Bake just until set, about 22 minutes, rotating the pan halfway through baking. Transfer to a wire rack and let cool to room temperature. Once completely cool, transfer the pan to the refrigerator and chill thoroughly, at least 3 hours.

Note: I drizzled bittersweet melted chocolate on the top of mine but a dab of whipped cream was good as well.

1 comment:

  1. These look DELISH!!! What a cute blog you have...I love your new armoire!