Individual Peanut Butter Cheesecakes
Individual Peanut Butter Cheesecakes might be a good recipe to expand your side dish collection. This recipe serves 12 and costs 62 cents per serving. Watching your figure? This lacto ovo vegetarian recipe has 290 calories, 7g of protein, and 24g of fat per serving. 3105 people were glad they tried this recipe. If you have flour, salt, graham cracker crumbs, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes. It is brought to you by Alaska from Scratch. With a spoonacular score of 24%, this dish is not so great. Users who liked this recipe also liked Individual Pumpkin Butter-Swirled Vanilla Bean Ice Cream Cheesecakes, Individual No Bake Peanut Butter Cheesecake, and Peanut Butter Cup Cheesecakes.
Servings: 12
Ingredients:
1/4c butter, melted
2 (8-ounce) packages cream cheese, softened
1/2c creamy peanut butter
2 eggs
3T flour
1-1/2c graham cracker crumbs
couple dashes salt
4T sugar
1t vanilla
Equipment:
oven
muffin liners
stand mixer
muffin tray
bowl
wire rack
Cooking instruction summary:
Preheat oven to 350. Line a 12-count muffin tin with 12 cupcake cups. In a bowl, mix together graham cracker crumbs, melted butter, sugar, and salt until well combined. Using a tablespoon, scoop a heaping tablespoon into the bottom of each cup. Use the rounded back of the tablespoon to press crust down into cup and slightly up the sides. Set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese and sugar together until smooth, being sure to scrape sides and bottom of bowl. Add vanilla and peanut butter. Beat again until smooth. While mixer is going, sprinkle in the flour, then add the eggs one at a time until creamy and fully incorporated. Scoop the peanut butter mixture into a piping bag or gallon-sized plastic zip bag with the tip cut off. Squeeze the mixture into cups, using a circular motion until almost full. Bake for 20 minutes or until centers are set. Allow to cool to room temperature on a cooling rack. Serve at room temperature or refrigerate and serve later.
Step by step:
1. Preheat oven to 35
2. Line a 12-count muffin tin with 12 cupcake cups. In a bowl, mix together graham cracker crumbs, melted butter, sugar, and salt until well combined. Using a tablespoon, scoop a heaping tablespoon into the bottom of each cup. Use the rounded back of the tablespoon to press crust down into cup and slightly up the sides. Set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese and sugar together until smooth, being sure to scrape sides and bottom of bowl.
3. Add vanilla and peanut butter. Beat again until smooth. While mixer is going, sprinkle in the flour, then add the eggs one at a time until creamy and fully incorporated. Scoop the peanut butter mixture into a piping bag or gallon-sized plastic zip bag with the tip cut off. Squeeze the mixture into cups, using a circular motion until almost full.
4. Bake for 20 minutes or until centers are set. Allow to cool to room temperature on a cooling rack.
5. Serve at room temperature or refrigerate and serve later.
Nutrition Information:
covered percent of daily need
