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    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
    2 eggs
    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.




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