Peanut Butter Cheesecake Cups

If you are anything like me, you love peanut butter.  You love chocolate.  What about cheesecake.  Some people might be lost there, but not me.  I love cheesecake enough that it was our wedding cake.  Let me tell you that a cheesecake big enough to serve the very small wedding that we had cost almost as much as most people will pay for a cake for 150 people.  Ouch.  Oh weddings and how you pay out the wazoo for everything. 

Wait.  Focus.  Cheesecake.  Peanut Butter Cheesecake cups.  A good friend, close enough friend that I would consider her like family, celebrated her birthday last week.  She absolutely loves peanut butter and chocolate and typically I make chocolate cupcakes with peanut butter icing for her, but this time I wanted something different.  The original recipe was a full cheesecake, but I knew that one large cheesecake for two people is a bit much even if it is tasty, so I decided to try to adapt it to cupcakes.  Then I realized I was missing ingredients.  Then I realized I did not know what adding peanut butter to the recipe would do to it.  So I just began to wing it.  Then when I realized that I was using the crust up way to quickly and I had to make more mid baking.  The recipe was more of a guide.  But sweet mother.  I will make these sweet babies again and again.  I received rave reviews from both the birthday girl and folks at the office that received the remainders. 

Peanut Butter Cheesecake Cups- Eats and Treats

Yields 20 Cheescake Cups

Crust
2 cups graham cracker crumbs
1/2 cup white sugar
1/2 cup unsweetened cocoa powder
1/2 cup butter, melted
1/3 cup mini semisweet chocolate chips
Cheesecake
2 (8 ounce) packages cream cheese
1/2 cup sour cream
1 cup peanut butter 
1 (14 ounce) can sweetened condensed milk
3 eggs
2 teaspoons vanilla extract
1 cup mini semi-sweet chocolate chips
Additional mini chips for topping (1/3 cup)
Preheat oven to 300 degrees. 
For the crust, crush the graham crackers (approximately 8 crackers) and mix with sugar, cocoa and melted butter.  Using a cupcake pan with paper liners, press one and a half tablespoon into liners.   Sprinkle mini chocolate chip crusts on top of crust. 
In large bowl, mix cream cheese, sour cream and peanut butter.  Mix in sweetened condensed milk, eggs and vanilla.  Mix in chocolate chips by hand. 
Fill paper liners 3/4 full with cheesecake mixture.  Sprinkle tops of cupcakes with remaining chocolate chips.  Bake in oven for 25 minutes.  Remove from pans and allow to cool on wire racks for one hour.  Cool in fridge for at least four hours before eating. 
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