How to Cook Super Quick Peanut Butter Indivdual Cheesecakes Topped with Chocolate Ganache

Hello everybody, welcome to my recipe site. Today I’m gonna show you a way to prepare a special dish, Peanut Butter Indivdual Cheesecakes Topped with Chocolate Ganache. This is one of my favourite food recipe, this time i will make it a little bit tasty. This will be smell and look delicious.

Peanut Butter Indivdual Cheesecakes Topped with Chocolate Ganache Recipe.

You can have Peanut Butter Indivdual Cheesecakes Topped with Chocolate Ganache using 18 ingredients and 9 steps. Here is how you cook that.

Ingredients of Peanut Butter Indivdual Cheesecakes Topped with Chocolate Ganache

1. Make ready of FOR CRUST.
2. Make ready 1 cup of plus 2 tablespoons crushed chocolate graham crackers.
3. You need 2 tbsp of crushed butter finger candy.
4. You need 2 tbsp of salted butter, melted.
5. Take of PEANUT BUTTER CHEESECAKE FILLING.
6. Prepare 12 oz of cream cheese, at room temperature.
7. You need 1/4 cup of sour cream.
8. Take 1/2 cup of creamy peanut butter.
9. Prepare 2/3 cup of granulated sugar.
10. Take 1 of large egg.
11. Make ready 1 of large egg yolk.
12. Make ready 1/2 tsp of vanilla extract.
13. It’s 1/8 tsp of sea salt.
14. Make ready of CHOCOLATE GANACHE TOPPING.
15. Take 1/2 of of my recipe for Chocolate Ganache Frosting recipe attached in. direction step # 9.
16. Prepare of GLARNISH.
17. Prepare 12 of honey roasted peanuts.
18. Make ready 1/4 cup of crushed butter finger candy.

Peanut Butter Indivdual Cheesecakes Topped with Chocolate Ganache instructions

1. Line 12 standard muffin tins with foil liners. Preheat the oven to 325.
2. Combine graham cracker crumbs, the 2 tablespoons crushed butter finger candy and butter until moistened.
3. Press mixture firmly and evenly into foil lined muffin tins Refigerate white preparing filling.
4. Make Peanut butter Cheezecake Filling.
5. Beat cream cheese, sour cream and peanut butter u til well combined.
6. Beat in sugar, then egg and egg yolk, vanilla and salt until smooth.
7. Divide mixture evenly over crusts in muffin tins.
8. Bake 20 to 25 minutes until set. Cool in pan, on wire rack until room temperature about 1 hour. Then refigerate at least 6 hours before removing foil liners.
9. Top each cheesecake with some chocolate ganache,frost recipe is attached below. Sprinkle with crushed butter finger candy and top with a honey roasted peanut

https://cookpad.com/us/recipes/352391-whipped-chocolate-ganache-frosting-filling.