MINI CHOCOLATE CHEESECAKES WITH PEANUT BUTTER FILLED DELIGHTFULLS
[DRAFT]
Provided by Food Network
Categories dessert
Time 26m
Yield 3 Dozen Mini Cheesecakes
Number Of Ingredients 9
Steps:
- PREHEAT oven to 350°F. Melt baking bar per package melting directions. Set aside. PLACE 36 2-inch foil bake cups on baking sheet(s) with sides. Place one vanilla wafer, flat-side down, on bottom of each cup. Place 4 DelightFulls morsels on top of each wafer. Set aside remaining DelightFulls morsels. BEAT cream cheese, sugar and flour in large mixer bowl until creamy. Add eggs and vanilla extract; beat well. Beat in melted chocolate. Spoon or scoop heaping tablespoon of cream cheese mixture into each bake cup. BAKE for 11 to 12 minutes or until just set. Remove from oven to wire rack. Let cool 10 minutes. Top each cheesecake with 3 to 4 DelightFulls morsels. Morsels will soften but will retain shape. Cool completely. Cover and refrigerate. To serve, leave in foil cups or peel away foil and place in paper liners. TIP: 1/3 less fat cream cheese (Neufchatel) can be substituted for the regular cream cheese.
MINI PEANUT BUTTER CHOCOLATE CHEESECAKES
These individual cheesecakes are perfect for a party. You can make them the day ahead and refrigerate overnight although they really are good straight out of the oven.
Provided by Jessica Ferqueron
Categories Chocolate Cheesecake
Time 40m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Line a 12-cup muffin tin with paper liners.
- Mix graham cracker crumbs, butter, and brown sugar together in a bowl. Spoon evenly into the prepared muffin cups and press to flatten.
- Beat cream cheese in a mixing bowl with an electric mixer until smooth and creamy. Mix in white sugar and vanilla until fluffy. Mix in milk, then eggs, one at a time; mix until smooth. Transfer 1/2 of the batter to a separate bowl.
- Add peanut butter to one bowl of the cream cheese mixture; beat until well blended. Divide mixture among the muffin cups.
- Add melted chocolate chips to the remaining cream cheese mixture and beat until creamy and smooth. Pour into the muffin cups and sprinkle chopped peanuts over top.
- Bake in the preheated oven until almost set, 20 to 25 minutes. Remove from the oven and place on a wire rack until completely cooled. Enjoy immediately or refrigerate before serving.
Nutrition Facts : Calories 311.6 calories, Carbohydrate 23.2 g, Cholesterol 68 mg, Fat 22.4 g, Fiber 1.5 g, Protein 7.4 g, SaturatedFat 10.4 g, Sodium 169.8 mg
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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