It’s been a while since I baked anything remotely related to cheesecake. That is certainly not due to any lack of cheesecake love on my part. It still ranks right on up there on my list of favorites.
I happened upon this recipe and very quickly moved it near the top of my to-bake list. Cheesecake, peanut butter cups, and simplicity in one dessert? How could I not make these?
I will give you a bit of advice about making these. When I first mixed up the crust, I felt confident that I had way too much crust for 12 of these. Actually, once you start pressing the crust into the cupcake liners, you’ll find that you will use more than you might think. The end result is a nice, thick graham cracker crust that holds its own with all that cheesecake goodness on top of it.
As cheesecakes go, this filling is surprisingly good. The peanut butter cups are a nice little twist, but they certainly aren’t necessary. I think these would work well without them. Or, it would be fun to experiment with different things besides peanut butter cups. Chocolate chips, toasted nuts, caramel bits, etc. My brain and appetite are already churning thinking of all the possiblities!
- 1 & 1/2 cups graham cracker crumbs
- 4 tablespoons granulated sugar
- 1/4 cup unsalted butter, melted
- 12 bite-size peanut butter cups*
- 16 ounces cream cheese, at room temperature
- 1 cup granulated sugar
- 1/4 cup all-purpose flour
- 1 teaspoon vanilla extract
- 2 large eggs
To make the crust:
Preheat oven to 350°. Place a cupcake liner in 12 cups of standard muffin pan(s).
In a medium bowl, combine graham cracker crumbs, sugar, and butter. Stir until crumbs are moistened. Press crust into each muffin cup. Place 1 peanut butter cup in the center of each crust.
To make the filling:
Using an electric mixer on medium speed, beat cream cheese until fluffy. Add sugar and mix until combined. Mix in flour. Mix in vanilla, beating well. Add eggs, one at a time, beating well after each addition.
Spoon mixture over peanut butter cups and crusts, filling to the top of each cup.
Bake 20 minutes or until set. Cool completely before serving. Keep any leftover cheesecakes refrigerated.
*I used Trader Joe’s mini peanut butter cups and placed 3 in each cup.
Recipe adapted form Food Network.