Peanut Butter & Chocolate Cheesecakes
Yield
servingsPrep
20 minCook
25 minReady
45 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
graham crackers/wafers
chocolate-covered, finely crushed |
*
|
| 8 | ounces |
cream cheese
softened |
|
| 3 | ounces |
cream cheese
softened |
|
| ½ | cup |
sugar
|
|
| 1 | teaspoon |
vanilla extract
|
|
| ½ | cup |
milk
|
|
| 2 | large |
eggs
|
|
| ⅓ | cup |
peanut butter
|
|
| ½ | cup |
chocolate chips (semi-sweet)
melted, cooled |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
graham crackers/wafers
chocolate-covered, finely crushed |
*
|
| 231.2 | ml/g |
cream cheese
softened |
|
| 86.7 | ml/g |
cream cheese
softened |
|
| 118 | ml |
sugar
|
|
| 5 | ml |
vanilla extract
|
|
| 118 | ml |
milk
|
|
| 2 | large |
eggs
|
|
| 79 | ml |
peanut butter
|
|
| 118 | ml |
chocolate chips (semi-sweet)
melted, cooled |
*
|
Directions
Line muffin cups with paper bake cups.
Spread about 1 tablespoon crushed crackers in each cup.
Set aside.
Beat cream cheese until smooth.
Add sugar and vanilla. Beat until fluffy.
Beat in milk.
Add eggs, beating just until combined.
Divide mixture in half.
Gradually stir peanut butter into half of the cheese mixture.
Stir chocolate into the remaining cheese mixture.
Spread 2 tablespoons of the peanut butter mixture evenly over cracker crumbs in each muffin cup.
Top each with 2 tablespoons of the chocolate mixture.
Bake in a 325℉ (160℃) oven for 20 to 25 minutes or until set.
Cool on a wire rack.
Chill.
To serve, peel off paper cups and invert.
