peanut butter cheesecake mini cupcakes

Name: Peanut butter cheesecake mini cupcakes
Prep time: 15 min
Cook time: 20 min
Yield: 12
Ingredients: ## CRUST; 1 1/2 cup(s) gram cracker crumbs; 4 tablespoon(s) sugar; 1/4 cup(s) (1/2 stick) butter; 12 - bite-sized peanut butter cups; ## FILLING; 2 - (8 oz) packages cream cheese room temperature; 1 cup(s) sugar; 1/4 cup(s) all purpose flour; 1 teaspoon(s) pure vanilla extract or almond extract; 2 - eggs

(1 RATING)

70 Pinches

Michele Neil

Hedgesville , WV

Updated on Jul 27, 2011

I haven't tried these yet but they looked really good and to me I think this recipe will yield more than 12 mini's and also I plan on trying them soon so will let ya know when I do :~)

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prep time 15 Min

cook time 20 Min

method ---

yield 12 serving(s)

Ingredients

CRUST
1 1/2 cups gram cracker crumbs
4 tablespoons sugar
1/4 cup (1/2 stick) butter
12 - bite-sized peanut butter cups
FILLING
2 - (8 oz) packages cream cheese room temperature
1 cup sugar
1/4 cup all purpose flour
1 teaspoon pure vanilla extract or almond extract
2 - eggs

How To Make peanut butter cheesecake mini cupcakes

Step 1

Preheat oven to 350 degrees F. Place a paper cupcake liner in each cup of a standard muffin pan.

Step 2

To make crust, in a bowl, combine graham cracker crumbs, sugar and melted butter until crumbs are moistened. Press crust into bottom of each muffin cup. Put 1 peanut butter cup into the center of each crust.
Step 3

Beat cream cheese with a handheld electric mixer until fluffy. Add sugar, flour, and vanilla, beating well. Add eggs, 1 at a time, beating well after each addition. Spoon cream cheese mixture over peanut butter cups and graham cracker crusts. Bake until just set, about 20 minutes. Allow to cool completely before serving.
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