Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 40 minutes
Kcal: 320 kcal | Servings: 12 mini cheesecakes
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.