Mini cheesecakes that satisfy your sweet, salty, creamy, and crunchy cravings in one bite.
20 in mini cheesecake pan
For the Crust
2½ cups (4 ½ ounces) pretzels
4 tablespoons (2 ounces) butter melted
2 tablespoons (1 ounce) brown sugar
1 large egg (1.5 ounces)
For the Cheesecake
2 (8 ounce) packages cream cheese
1 cup (9 ounces) creamy peanut butter
2 cups (14 ounces ) packed brown sugar
2 teaspoons (⅓ ounce) vanilla
3 large eggs (5 ounces)
For Ganache Topping
½ cup (4 ounces) heavy cream
½ cup (4 ounces) semisweet chocolate
1 teaspoon vanilla
No nutrition information available
1.Preheat oven to 325 degrees.
2.Spray mini cheesecake pan with cooking spray or line standard size muffin/cupcake tins with foil liners then spray the liners. You can also use a full-sized cheesecake pan.
2.In medium bowl, combine pretzels, melted butter, egg, and brown sugar.
3.Place one tablespoon of crust mixture into prepared pans.
Prepare Cheesecake Filling
1.In a large bowl, beat cream cheese with peanut butter until combined.
2.Add sugar and vanilla.
3.Beat until light and fluffy.
4.Add eggs one at a time. Mix after each addition.
5.Pour two tablespoons of cheesecake mixture onto crust.
6.Bake at 325 degrees for 8 to ten minutes until the edges are set but the centers wobble slightly.
8.Refrigerate for at least one hour.
9.Remove from pan.
Prepare ganache while cakes cool
1.Place chocolate in medium bowl.
2.Heat heavy cream over medium heat until just boiling.
3.Pour hot cream over chocolate.
5.Let sit five minutes.
6.Gently stir until combined.
7.Cool one hour.
8.Pour ganache over cooled cheesecakes.
9.Let set. Refrigerate for at least four hours.
10.Serve cheesecakes cold.