Peanut Butter Indivdual Cheesecakes Topped with Chocolate Ganache. Mini Chocolate Peanut Butter Cheesecake Cupcakes. " Oh, no! Not, cheesecake and chocolate again!" That will probably be the first thing Butter Cheesecakes are delicious individual portions of peanut butter cheesecakes with chocolate graham cracker crust and chocolate ganache topping. Pour cheesecake batter into cooled crust and smooth top.

For this peanut butter cupcake recipe, I blended peanut butter and chocolate. As soon as I took the first bite, I knew I had created something divine! In a small saucepan, bring cream just to a boil. You can have Peanut Butter Indivdual Cheesecakes Topped with Chocolate Ganache using 18 ingredients and 9 steps. Here is how you cook it.

Ingredients of Peanut Butter Indivdual Cheesecakes Topped with Chocolate Ganache

1. You need of FOR CRUST.
2. Prepare 1 cup of plus 2 tablespoons crushed chocolate graham crackers.
3. It's 2 tbsp of crushed butter finger candy.
4. Prepare 2 tbsp of salted butter, melted.
5. Prepare of PEANUT BUTTER CHEESECAKE FILLING.
6. You need 12 oz of cream cheese, at room temperature.
7. Prepare 1/4 cup of sour cream.
8. It's 1/2 cup of creamy peanut butter.
9. Prepare 2/3 cup of granulated sugar.
10. Prepare 1 of large egg.
11. It's 1 of large egg yolk.
12. It's 1/2 tsp of vanilla extract.
13. Prepare 1/8 tsp of sea salt.
14. You need of CHOCOLATE GANACHE TOPPING.
15. You need 1/2 of of my recipe for Chocolate Ganache Frosting recipe attached in. direction step # 9.
16. You need of GLARNISH.
17. It's 12 of honey roasted peanuts.
18. Prepare 1/4 cup of crushed butter finger candy.

Pour over chocolate; whisk until smooth. Dip the top of each cupcake into ganache; place on wire racks to. Chocolate cake with peanut butter cheesecake in the middle, covered with PB frosting. Once you have everything covered, you can then slip out the wax paper and throw it away.

Peanut Butter Indivdual Cheesecakes Topped with Chocolate Ganache instructions

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.com/us/recipes/352391-whipped-chocolate-ganache-frosting-filling.

I added a chocolate ganache to the top. I'm not sure you really need it since the cake is completely and totally decadent. Peanut butter cheesecake over peanut butter CUPS sitting on a graham cracker crust & then topped with peanut butter ganache and a chocolate drizzle! Peanut butter cheesecake cups with a buttery chocolate crust and whipped ganache are a rich and indulgent treat to make for any occasion. Beat peanut butter, cream cheese, and confectioners' sugar together in a bowl until smooth.