Kristy Cook
Ingredients:
1 cup graham cracker crumbs
1/4 cup melted butter
16 oz cream cheese, softened
1/2 cup creamy peanut butter
1/2 cup granulated sugar
1 tsp vanilla extract
2 large eggs
1/2 cup caramel sauce
1/2 cup roasted peanuts, chopped
Directions:
Preheat your oven to 325°F (163°C). Line a muffin tin with paper liners.
In a small bowl, mix the graham cracker crumbs and melted butter until well combined. Press about 1 tablespoon of the mixture into the bottom of each liner.
In a large mixing bowl, beat the cream cheese, peanut butter, and sugar until smooth and creamy. Add the vanilla extract and eggs, one at a time, beating well after each addition.
Divide the cheesecake batter evenly among the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18-20 minutes or until the centers are set. Remove from the oven and let cool completely in the pan.
Once cooled, drizzle the caramel sauce over each mini cheesecake and sprinkle with chopped roasted peanuts.
Chill in the refrigerator for at least 2 hours before serving.
Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 40 minutes
Kcal: 320 kcal | Servings: 12 mini cheesecakes
