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    Peanut Butter Cheese Cake Minis


    Source of Recipe


    Recipe courtesy Paula Deen

    List of Ingredients




    Crust:
    1 1/2 cups graham cracker crumbs
    4 tablespoons sugar
    1/4 cup (1/2 stick) butter, melted
    12 bite-size peanut butter cups
    Filling:
    2 (8-ounce) packages cream cheese, at room temperature
    1 cup sugar
    1/4 cup all-purpose flour
    1 teaspoon pure vanilla extract or almond extract
    2 eggs

    Recipe



    Preheat oven to 350 degrees F. Place a paper cupcake liner in each cup of a standard muffin pan.
    To make crust, in a bowl, combine graham cracker crumbs, sugar and melted butter until crumbs are moistened. Press crust into bottom of each muffin cup. Put 1 peanut butter cup into the center of each crust.

    Beat cream cheese with a handheld electric mixer until fluffy. Add sugar, flour, and vanilla, beating well. Add eggs, 1 at a time, beating well after each addition. Spoon cream cheese mixture over peanut butter cups and graham cracker crusts. Bake until just set, about 20 minutes. Allow to cool completely before serving.



 

 

 


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