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Peanut Butter Indivdual Cheesecakes Topped With Chocolate Ganache Recipe

Peanut Butter Indivdual Cheesecakes Topped with Chocolate Ganache Recipe
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Cooking Time : 20 minutes
Serving : 12
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Prepare the ingredients before making Peanut Butter Indivdual Cheesecakes Topped with Chocolate Ganache in your home. Then, follow these steps below to serve Peanut Butter Indivdual Cheesecakes Topped with Chocolate Ganache for your family or friends.

Ingredients: Peanut Butter Indivdual Cheesecakes Topped with Chocolate Ganache

  • FOR CRUST
  • 1 cup plus 2 tablespoons crushed chocolate graham crackers
  • 2 tbsp crushed butter finger candy
  • 2 tbsp salted butter, melted
  • PEANUT BUTTER CHEESECAKE FILLING
  • 12 oz cream cheese, at room temperature
  • 1/4 cup sour cream
  • 1/2 cup creamy peanut butter
  • 2/3 cup granulated sugar
  • 1 large egg
  • 1 large egg yolk
  • 1/2 tsp vanilla extract
  • 1/8 tsp sea salt
  • CHOCOLATE GANACHE TOPPING
  • 1/2 of my recipe for Chocolate Ganache Frosting recipe attached in. direction step # 9
  • GLARNISH
  • 12 honey roasted peanuts
  • 1/4 cup crushed butter finger candy

How to Make Peanut Butter Indivdual Cheesecakes Topped with Chocolate Ganache

If you have prepared the ingredients needed, now time to start cooking. There are 9 steps you must follow to make Peanut Butter Indivdual Cheesecakes Topped with Chocolate Ganache in your home by yourself.

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