Shelly's Recipe

PEANUT BUTTER CHEESE CAKE MINIS -- Paula Deans

Category: Cheesecake

Crust:
1 1/2 cups graham cracker crumbs
4 tbsp sugar
1/4 cup butter, melted
12 bite-size peanut butter cups

Filling:
2 (8 oz) pkg cream cheese, at room temperature
1 cup sugar
1/4 cup flour
1 tsp pure vanilla extract or almond extract
2 eggs

Preheat oven to 350. 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. For that added extra touch, warm up some chocolate sauce and drizzle around the mini-cheesecake for dipping.