Peanut Butter Mini Cheesecakes: How to Make Perfect Topped with Chocolate Ganache

You can cook Peanut Butter Mini Cheesecakes Topped with Chocolate Ganache using 18 ingredients and 9 steps. Here is how you achieve that.

Peanut Butter Mini Cheesecakes Topped with Chocolate Ganache.

Peanut Butter Mini Cheesecakes: How to Make Perfect Topped with Chocolate Ganache
Source: bakeorbreak.com

You can cook Peanut Butter Mini Cheesecakes Topped with Chocolate Ganache using 18 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Peanut Butter Individual Cheesecakes Topped with Chocolate Ganache

  1. Prepare FOR CRUST.
  2. Prepare 1 cup of plus 2 tablespoons crushed chocolate graham crackers.
  3. It's 2 tbsp of crushed butter finger candy.
  4. It's 2 tbsp of salted butter, melted.
  5. It's of PEANUT BUTTER CHEESECAKE FILLING.
  6. Prepare 12 oz of cream cheese, at room temperature.
  7. Prepare 1/4 cup of sour cream.
  8. Prepare 1/2 cup of creamy peanut butter.
  9. It's 2/3 cup of granulated sugar.
  10. Prepare 1 large egg.
  11. You need 1 large egg yolk.
  12. It's 1/2 tsp of vanilla extract.
  13. You need 1/8 tsp of sea salt.
  14. It's of CHOCOLATE GANACHE TOPPING.
  15. It's 1/2 of my recipe for Chocolate Ganache Frosting recipe attached in. direction step # 9.
  16. Prepare for GARNISH.
  17. It's 12 of honey roasted peanuts.
  18. It's 1/4 cup of crushed butter finger candy.

Peanut Butter Individual Cheesecakes Topped with Chocolate Ganache step by step

  1. Line 12 standard muffin tins with foil liners. Preheat the oven to 325.
  2. Combine graham cracker crumbs, the 2 tablespoons crushed butter finger candy, and butter until moistened.
  3. Press mixture firmly and evenly into foil-lined muffin tins Refrigerate while preparing to fill.
  4. Make Peanut butter Cheezecake Filling.
  5. Beat cream cheese, sour cream, and peanut butter until well combined.
  6. Beat in sugar, then egg and egg yolk, vanilla, and salt until smooth.
  7. Divide mixture evenly over crusts in muffin tins.
  8. Bake 20 to 25 minutes until set. Cool in pan, on a wire rack until room temperature about 1 hour. Then refrigerate at least 6 hours before removing foil liners.
  9. Top each cheesecake with some chocolate ganache, the frosting recipe is attached below. Sprinkle with crushed butter finger candy and top with a honey roasted peanut https://cookpad.com/us/recipes/352391-whipped-chocolate-ganache-frosting-filling.