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Peanut Butter Chocolate Mini-Cheesecakes Recipe

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This recipe for Peanut Butter Chocolate Mini-Cheesecakes, by , is from Larry's Peanut Butter Recipe Book, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Tuesday, October 28, 2008



1 cup of chocolate covered graham crackers, finely crushed


One 8 ounce plus one 3 ounce package of cream cheese, softened

1 teaspoon vanilla

1/2 cup sugar

1/2 cup milk

2 eggs

1/2 cup semi-sweet chocolate pieces, melted and slightly cooled

1/3 cup Creamy Peanut Butter

Preheat oven to 325F.

Line 2 1/2-inch muffin pan with 12 paper baking cups.

Spoon about 1 tablespoon of the crushed graham crackers into each cup, press crumbs flat with bottom of drinking glass. Set aside.

In a small bowl, beat both packages of cream cheese until smooth.

Add the vanilla, sugar and the eggs and beat until it is fluffy and smooth.

Beat in the milk until well blended.

Stir Peanut Butter into half of the cheesecake mixture until well blended.

Add the melted chocolate to the remaining cheesecake mixture, stirring quickly to blend.

Divide the mixture in half.

Gently stir half of the cheesecake mixture into the peanut butter, until well blended.

Spoon 2 tablespoons of the chocolate cheesecake mixture over the peanut butter cheesecake mixture and spread evenly.

Bake at 325F for 20 to 25 minutes, or until center is almost set.

Cool cheesecake on rack.

Refrigerate for storage.

To serve, peel paper off of cheesecake and invert it on plate

Preparation Time:
Preparation Time:
20 minutes




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