Email to Marla Hudgins      

Miniature Peanut Butter and Chocolate Cheesecakes

Source of Recipe

Schmitty


List of Ingredients

Miniature Peanut Butter and Chocolate Cheesecakes

3/4 cup crushed chocolate covered graham crackers
11 ounces cream cheese softened
1/2 cup sugar
1 teaspoon vanilla
1/2 cup milk
2 eggs
1/2 cup chocolate chips melted and cooled
1/3 cup peanut butter



Recipe

Preheat oven to 325 degrees.
Line 2 1/2 inch muffin pans with cupcake liners and place about 1 tablespoon of the cracker crumbs in each cup. Set aside.
In small mixing bowl, beat cream cheese until smooth. Add sugar and vanilla. Beat until fluffy. Beat in milk. Add eggs and beat till just blended. Divide mixture in half.
Gradually stir in half of the cheese mixture into melted chocolate until well blended.
Stir remaining cheese mixture into peanut butter.
Place 2 tablespoons peanut butter mixture in each muffin cup. Spread evenly.
Spoon 2 tablespoons chocolate mixture over the peanut butter mixture. Spread evenly.
Bake at 325 degrees for 20 to 25 minutes or until mixture is set. Cool cheesecake on wire rack.
When serving, peel off paper cups and invert.