Peanut Butter Chocolate Cheesecakes
Source of Recipe
List of Ingredients
3/4 cup finely crushed chocolate wafers
2 tablespoons melted butter (no substitutes)
1 tablespoon sugar
12 chocolate kisses
2 8-ounce packages cream cheese, softened
1/3 cup sugar
1/2 teaspoon vanilla
1/2 cup chunky peanut butter
1/3 cup semisweet chocolate pieces
1 teaspoon shortening
1. Heat oven to 325 degree F. Line twelve
2-1/2-inch muffin cups with foil
liners. Combine crushed wafers, melted butter,
and the 1 tablespoon sugar
in a small bowl. Divide among lined cups; press
into bottoms. Place one
chocolate kiss, point up, in each cup.
2. Beat cream cheese and 1/3 cup sugar in a
medium mixing bowl with an
electric mixer until smooth. Beat in eggs and
vanilla just until blended.
Beat in peanut butter. Carefully spoon about 1/4
cup mixture over kiss in
each cup, making sure to keep the kiss centered
on bottom of cup (cups will
be full). Bake about 25 minutes or until filling
is set. Cool for 30
minutes in the pan on a wire rack.
3. Heat chocolate pieces and shortening in a
small saucepan over low heat,
stirring constantly, until melted and smooth.
Remove cheesecakes from foil
cups. Drizzle melted chocolate over cheesecakes.
Chill 1 hour or until
chocolate is set. Makes 12 servings.
Make-Ahead Tip: Cover and chill up to 36 hours.
Or, to freeze, do not
remove from cups. Freeze up to 1 month. Let thaw
in the refrigerator;
drizzle with chocolate.