tiny peanut butter cheesecakes
Take the cheesecakes out of their foil bake cups before serving to show off the light and dark layers.
Prep: 25 min.
Bake: 25 min.
M akes 12 servings
cup chocolate cookie
1 Tbsp. sugar
2 Tbsp. butter, melted
12 chocolate kisses
2 8-oz. pkg. cream cheese,
cup chunky peanut
cup semisweet chocolate
1 tsp. shortening
1 Preheat oven to 325°F. Line twelve 214-inch
muffin cups with foil bake cups; set aside. In small
bowl, combine cookie crumbs and 1 tablespoon
sugar. Stir in melted butter. Press mixture onto
bottoms of foil bake cups. Place chocolate kisses,
points up, in foil cups.
In medium bowl, combine cream cheese and
cup sugar. Beat with electric mixer on medium
speed until smooth. Add eggs and vanilla; beat on
low speed just until combined. Beat in peanut
butter until combined.
Carefully spoon about
cup of the cream
cheese mixture over chocolate kiss in each cup,
making sure to keep kiss centered in cup (cups
will be full). Bake about 25 minutes or until set.
Cool in pan on wire rack for 30 minutes.
4 In small saucepan, combine chocolate and
shortening. Cook and stir over low heat until
melted. Remove cheesecakes from foil bake cups.
Drizzle chocolate over cheesecakes. Chill about
1 hour or until chocolate is set.
PER SERVING: 336 cal./ 26 g total fat (13 g sat. fat), 84 mg chol., 257 mg