PEANUT BUTTER CHOCOLATE MINI CHEESECAKES
Chocolate and peanut butter are together again-this time in these scrumptious Double-Layer Mini Cheesecakes. That's how you serve 12-deliciously!
Provided by My Food and Family
Categories Dairy
Time 3h
Yield 12 servings
Number Of Ingredients 9
Steps:
- Heat oven to 325ºF.
- Combine graham crumbs, butter and 2 Tbsp. sugar; press onto bottoms of 12 paper-lined muffin cups. Bake 10 min.; cool.
- Meanwhile, beat cream cheese and remaining sugar in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour half the batter into separate bowl. Add melted chocolate to batter in one bowl; mix well. Add peanut butter to remaining batter; mix well.
- Spoon chocolate batter over crusts; smooth tops with back of spoon; top with peanut butter batter.
- Bake 20 to 25 min. or until centers are set. Cool completely. Refrigerate 2 hours. Remove muffin liners from cheesecakes. Pipe frosting decoratively onto tops of cakes; sprinkle with nuts.
Nutrition Facts : Calories 360, Fat 25 g, SaturatedFat 12 g, TransFat 0.5 g, Cholesterol 75 mg, Sodium 290 mg, Carbohydrate 30 g, Fiber 2 g, Sugar 22 g, Protein 6 g
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