Wednesday, 27 February 2013

Black-Eyed Susan Individual Cheesecakes


I love cake. All types of cakes. But my favorite type of cake by far is cheesecake. And what is better than individual, personal-sized cheesecakes?

Nothing.


I was told by a friend that these cheesecakes could be sold in a store. I thought they were pretty tasty too, so you should definitely give them a try. A white cheesecake, with graham cracker crust and peanut butter chips mixed in. Finally, topped with delicious semi-sweet chocolate. Doesn't get much better than that!

If you want to impress your party guests, you definitely need to make these!


Black-Eyed Susan Individual Cheesecakes
Cook Time: 15mins           Yields: 24 individual cheesecakes

Ingredients:
THE CRUST
1 1/2 cups graham cracker crumbs
1/3 cup granulated sugar
6 Tbsps butter, melted

THE CHEESECAKE
2 (8oz) pkgs cream cheese, softened
1/2 cup sugar
2 eggs
1/2 tsp vanilla extract
1 cup peanut butter chips
1/2 cup chocolate chips
3 Tbsps butter

Directions:
1) Preheat the oven to 350 F. Line muffin tin with muffin cups.
2) Combine graham cracker crumbs, 1/3 cup sugar, and 6 tablespoons of butter in a medium bowl. Pour a heaping tablespoon of crumb mixture into each muffin cup and press into the bottom.
3) In a large mixing bowl, beat cream cheese and sugar until smooth. Add eggs and vanilla and beat until completely combined. Stir in peanut butter chips.
4) Fill each muffin cup 2/3 full of cheesecake batter. Bake for 15 minutes or until just set but not browned. Let cool in tin for 5 minutes, then cool completely on a wire rack.
5) In a small microwave safe bowl, combine chocolate chips and butter. Heat in microwave in 30 second increments, stirring each time, until completely melted and smooth.
6) Drop teaspoons of chocolate mixture on top of each mini cheesecake. Garnish as desired. Cover and chill until ready to serve.

(Recipe adapted from Hershey's Fabulous Desserts)

No comments:

Post a Comment