It is time for another Crazy Cooking Challenge hosted by Tina over at Mom’s Crazy Cooking. This month’s subject is Cheesecake.
Since Tina changed the guidelines last month, and we can now find our recipes anywhere, I decided to share a long time favorite of mine. I don’t make a lot of cheesecake, but I do love these little Peanut Butter/Chocolate Cheesecake Cups. Peanut Butter and Chocolate just go so well together. I have been making this recipe for many years. I clipped it from a Better Homes and Gardens magazine.
If I am buying cream cheese just for this recipe, I buy one 8-oz. pkg. and one 3 oz. pkg. I, however, usually have 8 oz. pkgs. of cream cheese on hand and use 1 1/2 8 oz. pkgs. of cream cheese. It doesn’t seem to make much difference in the final result.
You MUST use creamy peanut butter in this recipe. I tried crunchy once, and it just did not work. The peanut butter and chocolate mixture stayed separated. I use a measuring tablespoon to distribute the batters into the muffin cups. I like to drop the chocolate mixture into the peanut butter mixture and just let it settle. This usually results in a little ring of peanut butter batter showing around the edges of the chocolate.
For an elegant presentation, peel off the paper liners, invert the cups on a dessert plate and top with a dollop of whipped cream.
These are great to take to a party or a potluck.
Peanut Butter/Chocolate Cheesecake Cups
from Better Homes and Gardens magazine
3/4 c. crushed chocolate covered graham crackers
11 to 12-oz. cream cheese, softened (may be low fat, but not fat-free)
1/2 c. sugar
1 t. vanilla
1/2 c. milk
2 eggs at room temperature and slightly beaten
1/2 c. semisweet chocolate chips, melted
1/3 c. creamy peanut butter
Line a 2 1/2-inch muffin pan with paper baking cups. Place about 1 T. crushed chocolate covered graham crackers in the bottom of each cup, spreading evenly. In a large mixing bowl, beat cream cheese until smooth. Add sugar and vanilla and beat until fluffy. Beat in milk. Add eggs, beating until just blended. (Do not overmix.) Divide batter in half. Stir melted chocolate into one-half the batter, mixing until smooth. Stir peanut butter into the second half of the batter, mixing until smooth. Place 2 T. peanut butter mixture in each muffin cup. Spread evenly. Spoon 2 T. chocolate mixture into the center of the peanut butter mixture and let it settle. Bake at 325 degrees 20-25 minutes or until set. Cool on a wire rack. Place in a covered container and chill until serving time. Peel off paper cups and invert onto a dessert dish to serve. Top with a dollop of whipped cream. Makes 12 cheesecake cups.
Linking to: Crazy Cooking Challenge