Mini Peanut Butter Chocolate Cheesecakes

by Amanda Allen

Prep time: 1:00 Overall time: 1:30

Servings: 1 dozen

INGREDIENTS

2 pkgs Keebler mini graham cracker pie crusts
11 oz cream cheese, softened
1/2 c sugar
1 t vanilla
1/2 c milk
2 eggs
1/2 c semisweet chocolate pieces, melted and slightly cooled
1/3 c peanut butter

INSTRUCTIONS

In a small bowl, beat cream cheese until smooth. Add sugar and vanilla; beat until fluffy. Beat in milk. Add eggs; beat just till blended. (Do not over mix) Divide mixture in half. Gradually stir half of the cheese mixture into melted chocolate until well blended. Gradually stir remaining cheese mixture into the peanut butter until blended.

Place 2 tbsp. of peanut butter mixture in each mini pie shell; spread evenly. Spoon 2 tbsp. of chocolate mixture over peanut butter mixture; spread evenly. Bake at 325°F for 20-25 minutes or until mixture is set. Cool on wire rack, chill to store.

CHEF COMMENTS

This recipe also works to make an 8-inch cheesecake. Just substitute a full size pie crust and bake about 10 minutes longer. Use a marble technique to combine the peanut butter and chocolate halves of the batter.

Tagged: cheesecakes, chocolatepeanutbuttercheesecake, desserts add tags

Have you made it? What'd you think?

Log in to review this recipe.