Mini Peanut Butter Cheesecakes

Provided by Woman's Day

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Prep: 20 mins
Cook:
Ready in: 3 hr.

Serves:

Ingredients

1 pkg (9.5 oz) Keebler Fudge Shoppe Peanut Butter Filled cookies
2 bricks (8 oz each) 1/3-less-fat cream cheese (Neufchâtel), softened
11/4 cups sugar
1 cup creamy peanut butter
1 tsp vanilla extract
3 large eggs, at room temperature
Chocolate Glaze
3 oz semisweet baking chocolate
2 Tbsp unsalted butter
2 Tbsp light corn syrup
1/2 tsp vanilla extract
1/4 cup roasted peanuts, chopped

Cooking Instructions

Heat oven to 325°F. Line muffin pans with 24 paper (not foil) baking cups.

Break cookies into a food processor. Pulse until fine moist crumbs form. Press about 1 Tbsp evenly over bottom of each cup. Freeze until ready to fill.

Beat next 4 ingredients in a large bowl with mixer on medium speed until smooth. On low speed, beat in eggs, 1 at a time, just until blended. Spoon about 21⁄2 Tbsp into each cup.

Bake 20 minutes, or until puffed. (Some may crack on top; that’s OK.) Cool completely in pans on a wire rack.

Meanwhile, prepare Glaze: Microwave ingredients on medium, stirring until smooth. Cool slightly.

Peel off liners. Place cakes on a foil-lined baking sheet. Spoon glaze over tops; sprinkle with nuts. Refrigerate at least 2 hours for glaze to set.

Planning Tip: Refrigerate, with wax paper between layers, up to 1 week, or freeze airtight up to 1 month (thaw in refrigerator).