Description
Indulge in these delightful mini cheesecakes that combine creamy peanut butter and rich caramel, perfect for any gathering.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 1/4 cup melted butter
- 16 oz cream cheese, softened
- 1/2 cup creamy peanut butter
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 2 large eggs
- 1/2 cup caramel sauce
- 1/2 cup roasted peanuts, chopped
Instructions
- Preheat your oven to 325°F (163°C) while you prepare the batter and crust.
- Prepare the muffin tin by lining it with paper liners.
- Make the crust by combining the graham cracker crumbs and melted butter in a small bowl.
- Blend the softened cream cheese and peanut butter in a large mixing bowl until smooth.
- Add the granulated sugar and continue mixing until fluffy.
- Incorporate the vanilla extract and eggs one at a time, beating thoroughly.
- Fill the muffin cups with cheesecake batter, filling each about 3/4 full.
- Bake for 18-20 minutes or until the centers feel set yet slightly jiggly.
- Finish by drizzling caramel sauce over each cheesecake and sprinkling with chopped roasted peanuts.
Notes
Refrigerate the cheesecakes overnight for deeper flavor. Can also be frozen for up to three months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 250
- Sugar: 16g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg