Sure, here’s a simple recipe for peanut butter caramel mini cheesecakes:
Ingredients:
For the Crust:
- 1 cup graham cracker crumbs
- 1/4 cup granulated sugar
- 1/4 cup melted butter
For the Cheesecake Filling:
- 16 oz (450g) cream cheese, softened
- 1/2 cup granulated sugar
- 1/2 cup creamy peanut butter
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/4 cup heavy cream
For the Caramel Topping:
- 1/2 cup caramel sauce (store-bought or homemade)
- 1/4 cup chopped peanuts (optional)
Instructions:
- Preheat Oven: Preheat your oven to 325°F (163°C). Line a muffin tin with paper liners.
- Prepare the Crust:
- In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter until well combined.
- Press about 1 tablespoon of the mixture into the bottom of each muffin cup, pressing down firmly.
- Make the Cheesecake Filling:
- In a large bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.
- Add the peanut butter and mix until fully incorporated.
- Beat in the eggs one at a time, then add the vanilla extract.
- Stir in the sour cream and heavy cream until smooth.
- Fill the Muffin Tin:
- Spoon or pipe the cheesecake filling over the prepared crusts in the muffin tin, filling each cup almost to the top.
- Bake:
- Bake in the preheated oven for 20-25 minutes, or until the centers are set but still slightly jiggly.
- Turn off the oven and let the cheesecakes cool in the oven with the door slightly open for about an hour.
- Chill:
- After cooling, transfer the mini cheesecakes to the refrigerator and chill for at least 4 hours or overnight.
- Add Caramel Topping:
- Just before serving, drizzle the cheesecakes with caramel sauce and sprinkle with chopped peanuts if desired.
Enjoy your mini cheesecakes!