Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: Makes 24 Mini Cheesecakes
Ingredients:
- 2 cups graham cracker crumbs, plain or chocolate
- 4 tablespoons brown sugar
- 6 tablespoons melted butter
- 2 packages (8 ounces each) cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 cup milk
- 2 teaspoons vanilla
- 4 ounces semisweet chocolate, cut into small pieces
- 1/3 cup creamy peanut butter
Preparation:
Combine graham crackers with brown sugar and melted butter. Pat into the bottom of lined muffin cups or mini cheesecake pans, about 1 1/2 tablespoons in each cup. A small glass bottom, a pestle, or other tool will make tamping easier. Bake for 5 minutes; set aside.
In a mixing bowl, beat cream cheese until fluffy; beat in sugar and then the eggs and milk. Beat in vanilla just until blended.
Melt chocolate in a bowl or double boiler insert over simmering water.
Put about 1/3 the cream cheese batter in a separate bowl; stir in peanut butter until blended. To the other half of the cream cheese, add the melted chocolate.
Spoon about 1 heaping tablespoon of the peanut butter batter into each muffin or mini cheesecake cup. Spoon about 1 1/2 to 2 teaspoons of the chocolate batter over the peanut butter batter. Gently swirl the chocolate batter into the peanut butter batter with a toothpick or small spatula.
Bake for 20 to 24 minutes, or until set.
Cool in pan on a rack then chill thoroughly before removing from cheesecake pan.
Makes about 24 mini cheesecakes.
More Cheesecake Recipes
Praline Cheesecake
Individual Cheesecakes
German Chocolate Cheesecake
Cookies and Cream Cheesecake
Peanut Butter-Chocolate Swirl Cheesecake, Slow Cooker
Cheesecakes
