CRUMB CRUST
3/4 cup graham cracker crumbs
1 tablespoon sugar
1 tablespoon melted butter
1 tablespoon peanutbutter (melt with butter)
CHEESECAKE FILLING
16 ounces (full fat) cream cheese (room temperature)
1/4 cup granulated sugar
1/4 cup granulated sugar
1/4 cup brown sugar
1/2 cup peanut butter (creamy style)
1/2 cup sour cream
1 teaspoon vanilla
2 eggs (room temperature)
Bake in preheated 275° oven for 24 minutes. To tell if they are done, this trick works well: tap the side of the cupcake pan...the cooked filling should jiggle (just a little) towards the center.
Cool baked cheesecakes to room temperature, then chill for 2 hours. Makes 16 depending on how full you make the paper liners. I usually put a pinch or two of graham cracker crumbs on the top of each (baked) cheesecake for decoration, but that is not necessary.
1/2 cup peanut butter (creamy style)
1/2 cup sour cream
1 teaspoon vanilla
2 eggs (room temperature)
Line a cupcake pan with paper liners. Next, make the crumb crust by heating the butter and peanutbutter until they melt (or are very soft). Add to the graham cracker crumbs an mix well. Put a healthy spoon of this mixture in each cupcake paper and tamp it down flat. Set aside.
To make the filling:
Beat the room temperature cream cheese (with electric mixer) until it is smooth and creamy (about 30 seconds at medium speed).
Add the sugar, peanut butter, sour cream and vanilla and beat until well mixed. Add the eggs (one at a time), mixing between each egg (just until well combined) but don't overbeat.
Fill cupcake papers about 3/4 full with the filling (an ice cream scoop works perfectly for measuring this).
Beat the room temperature cream cheese (with electric mixer) until it is smooth and creamy (about 30 seconds at medium speed).
Add the sugar, peanut butter, sour cream and vanilla and beat until well mixed. Add the eggs (one at a time), mixing between each egg (just until well combined) but don't overbeat.
Fill cupcake papers about 3/4 full with the filling (an ice cream scoop works perfectly for measuring this).
Bake in preheated 275° oven for 24 minutes. To tell if they are done, this trick works well: tap the side of the cupcake pan...the cooked filling should jiggle (just a little) towards the center.
Cool baked cheesecakes to room temperature, then chill for 2 hours. Makes 16 depending on how full you make the paper liners. I usually put a pinch or two of graham cracker crumbs on the top of each (baked) cheesecake for decoration, but that is not necessary.
ENJOY !!!
