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

crumbs

1 Tbsp. sugar

2 Tbsp. butter, melted

12 chocolate kisses

2 8-oz. pkg. cream cheese,

softened

1

/3

cup sugar

2 eggs

1

/2

tsp. vanilla

Vz

cup chunky peanut

butter

1

/3

cup semisweet chocolate

pieces

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.

2

In medium bowl, combine cream cheese and

Vs

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.

3

Carefully spoon about

V a

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

sodium,

21

g carb.,

1

g fiber,

8

g pro.

5 9

rcat cheesecakes