Peanut Butter Indivdual Cheesecakes Topped with Chocolate Ganache

Name: Peanut Butter Indivdual Cheesecakes Topped with Chocolate Ganache
Total time: 1200 s
Yield: 12 servings
Cuisine: American
Ingredients: 1 cup plus 2 tablespoons crushed chocolate graham crackers; 2 tbsp crushed butter finger candy; 2 tbsp salted butter, melted; 12 oz cream cheese, at room temperature; 1/4 cup sour cream; 1/2 cup creamy peanut butter; 2/3 cup granulated sugar; 1 large egg; 1 large egg yolk; 1/2 tsp vanilla extract; 1/8 tsp sea salt; 1/2 of my recipe for Chocolate Ganache Frosting recipe attached in. direction step # 9; 12 honey roasted peanuts; 1/4 cup crushed butter finger candy

fenway @Fenway

When asked to bring a cheesecake to a picnic or work function everyone has a favorite flavor. Making individual cheesecakes that are made quickly and in small batches makes it easy to please everyone. This one is a creamy take on the classic peanut butter and chocolate combination.

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Ingredients

20 mins

12 servings

FOR CRUST
1 cupplus 2 tablespoons crushed chocolate graham crackers
2 tbspcrushed butter finger candy
2 tbspsalted butter, melted
PEANUT BUTTER CHEESECAKE FILLING
12 oz cream cheese, at room temperature
1/4 cupsour cream
1/2 cupcreamy peanut butter
2/3 cupgranulated sugar
1large egg
1large egg yolk
1/2 tspvanilla extract
1/8 tspsea salt
CHOCOLATE GANACHE TOPPING
1/2of my recipe for Chocolate Ganache Frosting recipe attached in. direction step # 9
GLARNISH
12honey roasted peanuts
1/4 cupcrushed butter finger candy

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Steps

20 mins

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.wasmer.app/us/recipes/352391-whipped-chocolate-ganache-frosting-filling

Whipped Chocolate Ganache Frosting / Filling

Linked Recipes

Whipped Chocolate Ganache Frosting / Filling

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Cooksnaps

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fenway @Fenway

on July 23, 2015 17:09

“Fenway” passed away on 2/3/2021. For the last year she tried to teach her husband of 42 years how to cook like her. Although I will never be as good of a cook as her she did pass on her passion for cooking. Therefore, I will attempt to carry on her legacy and maintain/update her site. My wife was a Registered Nurse, a licensed deep water aerobics instructor, a mother to our 2 children and a fantastic cook. We grew up in New England but have been fortunate to live all over the US. I am now retired, missing her terribly, but thankful for all the years we had together and all her cooking lessons.