Tuesday, January 4, 2011

Mini peanut butter cheesecakes

1/2 package of peanut butter filled oreos
2 8-oz. pkgs of Lite Cream Cheese (NOT FAT FREE!!)
1 1/4 c. brown sugar
1 c. creamy peanut butter
1 t. vanilla
3 eggs

Chocolate Glaze

Garnish - chopped peanuts or reese's cups (optional)

Preheat oven to 325. Line Muffin Cups with 24 paper baking cups.

Place oreos in a food processor. Pulse until moist crumbs form. Press 1 T. of crumbs evenly in the bottom of each cup. Freeze until ready to fill.

Beat cream cheese until smooth. Add in sugar, peanut butter and vanilla. Beat until smooth. Add in eggs, one at a time, just until blended. Spoon about 2 1/2 T. of filling into each muffin cup. Bake for 20 minutes or until puffed. Cool completely.

While cheesecakes are cooling, prepare glaze.

Chocolate Glaze:

3 oz. semisweet baking chocolate
2 T. butter
2 T. light corn syrup
1/2 t. vanilla

Place all in microwave safe bowl. Cook at 30 second intervals until melted and smooth, stirring each time. Spread over cooled cheesecakes.

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