Peanut Butter Cheesecakes
Ingredients:
- fudge peanut butter filled cookies - 9.5 ounce package
- cream cheese, softened - 16 ounces
- sugar - 1 1/4 cups
- creamy peanut butter - 1 cup
- vanilla extract - 1 tsp
- eggs, room temperature - 3
- semi sweet baking chocolate - 3 ounces
- butter - 2 T
- light Karo corn syrup - 2 T
- vanilla extract - 1/2 tsp
Instructions:
Crush cookies into fine crumbs. Place 24 mini paper baking cups in mini muffin pans, press approximately 1 T of crumbs into the bottom of each cup. Place in freezer until ready to fill.
In a bowl, with mixer on medium speed beat cheese, sugar, peanut butter and 1 tsp vanilla until smooth. With mixer on low speed, beat in eggs, 1 at a time, until blended. Spoon 2 1/2 T on top of crumbs in each cup.
Bake in a preheated 325 degree oven for 20 minutes or until puffed. Place on wire rack and cool completely in pans.
Prepare Chocolate Glaze -- combine chocolate, butter, Karo syrup and 1/2 tsp vanilla in a microwave safe bowl, heat on medium until smooth, cool slightly.
Remove paper liners and place cheesecakes on a foil lined baking sheet. Spoon glaze over top and sprinkle on 1/4 c roasted peanuts. Place in refrigerator for 2 hours for glaze to set.
