Peanut butter chips add an expected flavour to these mini cheesecakes. For an extra-delicious garnish, toast the peanuts until fragrant.
- Prep time 20 minutes
- Total time 5 hours & 15 minutes
- Portion size 12 servings
- 1 cup chocolate wafer crumbs
- 3 tablespoons butter melted
- 2 pkg (each 250 g) cream cheese softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla
- 2 eggs
- 1 cup HERSHEY'S CHIPITS REESE Peanut Butter Chocolate Chips
- 1/4 cup HERSHEY'S CHIPITS Pure Semi-Sweet Chocolate Chips
- 1/4 cup roasted salted peanuts chopped
MethodIn small bowl, mix together chocolate wafer crumbs and butter until crumbs are moistened; press into bottom of each paper-lined well of 12-count muffin pan. Set aside.
In large bowl, beat cream cheese until smooth; beat in sugar and vanilla until fluffy. Beat in eggs, 1 at a time, just until combined; stir in peanut butter chips. Spoon mixture over crusts, smoothing tops.
Bake in 325?F (160?C) oven until edges are set and centres still jiggle slightly, 22 to 28 minutes. Let cool on rack; refrigerate until cold, about 4 hours.
In heatproof bowl set over saucepan of hot (not boiling) water, melt chocolate chips, stirring until smooth. Let cool slightly; drizzle over mini cheesecakes. Sprinkle with peanuts. (Make-ahead: Refrigerate in airtight container for up to 48 hours.)
Nutritional facts per mini cheesecake: about
- Fibre 2 g
- Sodium 273 mg
- Sugars 23 g
- Protein 9 g
- Calories 401.0
- Total fat 28 g
- Potassium 109 mg
- Cholesterol 94 mg
- Saturated fat 16 g
- Total carbohydrate 31 g
- Iron 9.0
- Folate 9.0
- Calcium 5.0
- Vitamin A 20.0