Name: Chocolate Peanut Butter Cheesecakes
Prep time: 30 min
Cook time: 30 min
Yield: 1
Ingredients: 12 whole Oreos, crushed -; 3 tbsp. melted butter -; Pinch of salt -; 12 oz. cream cheese, softened -; 1/3 c. creamy peanut butter -; 1/2 c. sugar -; 2 eggs -; 1/4 c. sour cream -; 2 tbsp. all-purpose flour -; 2 tsp. pure vanilla extract -; 1/2 tsp. kosher salt -; 3/4 c. heavy cream -; 1 1/2 c. semisweet chocolate chips -; chopped Reese's -; chopped Reese's pieces -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Chocolate Peanut Butter Cheesecakes

1. 12 whole Oreos, crushed -

2. 3 tbsp. melted butter -

3. Pinch of salt -

4. 12 oz. cream cheese, softened -

5. 1/3 c. creamy peanut butter -

6. 1/2 c. sugar -

7. 2 eggs -

8. 1/4 c. sour cream -

9. 2 tbsp. all-purpose flour -

10. 2 tsp. pure vanilla extract -

11. 1/2 tsp. kosher salt -

12. 3/4 c. heavy cream -

13. 1 1/2 c. semisweet chocolate chips -

14. chopped Reese's -

15. chopped Reese's pieces -

How to cook deliciously - Chocolate Peanut Butter Cheesecakes

1. Stage

Preheat oven to 350° and line a 12-cup cupcake pan with cupcake liners. In a large bowl, combine crushed Oreos, melted butter, and salt until the mixture is the texture of wet sand. Divide mixture between liners, pressing down to make the sure the crust stays together. Set aside.

2. Stage

Make filling: In a large bowl using a hand mixer, beat cream cheese, peanut butter and sugar until smooth and fluffy. Add eggs one at a time, mixing well between each addition. Add sour cream, flour, vanilla and salt and stir until well combined. Spoon batter on top of each crust. Gently bang muffin pan against the counter to settle the mixture.

3. Stage

Bake until the centers are mostly set, about 20 minutes. (They may be jiggly very slightly in the center.) Let cool to room temperature then refrigerated until chilled, about 2 hours. Remove cheesecakes from muffin pan and discard paper liners.

4. Stage

Make ganache: In a small skillet over medium heat, heat heavy cream until steaming and bubbling around the edges. Pour over chocolate chips. Whisk until smooth then cool slightly. (You still need it to be pourable!)

5. Stage

Spoon ganache over cooled cheesecakes, then top with chopped Reese’s and Reese’s Pieces.