Friday, January 2, 2009

Reese's Miniature Peanut Butter Cup Cheesecake


It's Friday and I'm not babysitting today so I thought I would make somethin' in the kitchen. My daughter, Melody, saw a recipe for Miniature Peanut Butter Cup Cheesecake in my Cooking For Two magazine, so guess what we're making? That's right! Cheesecake! The only problem is, this recipe makes 6 individual size cheesecakes and lets face it, those would be gone in an hour, so we are "tweaking" the recipe a little and making quite a few more. Hey, I have to make some to share! 

Crust:
2  1/2 C. Graham Cracker Crumbs
1 Tbsp. Ground Cinnamon
1/2 C. Melted Unsalted Butter

Combine crust ingredients until "wet". Place a couple Tbsp. of this mixture into the bottom of each muffin cup and pack down with back of spoon.  Place crusts into a 350 degree oven for about 5 min.  Cool slightly before adding one Miniature Peanut Butter Cup to each muffin cup. 

Cheesecake Mixture:
2- 8oz. Pkgs. Cream Cheese
1 C. Whipping Cream
2 eggs
1/2 C. sugar 
1 Tsp. Vanilla Extract

Mix cream cheese until soft and workable.  Add eggs, 1/2 c. sugar and vanilla and mix until smooth. Add whipping cream slowly to avoid lumping. Pour batter over crust and peanut butter cups until just covered. Bake at 325 degrees for 20 minutes or until toothpick inserted in cheesecake comes out clean. Cool down then refrigerate prior to serving.
Makes about 36

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