Personal Peanut Butter Cheesecakes

By The Canadian Living Test Kitchen

Tested till perfect

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Personal Peanut Butter CheesecakesMost cheesecakes have a cookie crust. This crust uses nuts so it will especially appeal to those avoiding gluten (but also will be a hit with everyone). It is better to overpulse the nuts slightly so that the crust holds its shape when removed from the pan.1 out of5based on1 ratings.
Personal Peanut Butter Cheesecakes

This recipe makes 12 servings

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Nutritional Info

Per serving: about -
cal 323323 cal
pro 9 g9g pro
total fat 24 g24g total fat
sat. fat 10 g10g sat. fat
carb 22 g22g carb
fibre 2 g2g fibre
chol 72 mg72mg chol
sodium 115 mg115mg sodium
% RDI: -
calcium 55 calcium
iron 77 iron
vit A 1515 vit A
folate 1212 folate

Most cheesecakes have a cookie crust. This crust uses nuts so it will especially appeal to those avoiding gluten (but also will be a hit with everyone). It is better to overpulse the nuts slightly so that the crust holds its shape when removed from the pan.

Ingredients

  • 1 cup unsalted peanuts 1 cup unsalted peanuts
  • 3 tbsp packed brown sugar 3 tbsp packed brown sugar
  • 2 tbsp butter , melted2 tbsp butter, melted
  • Peanut Brittle
  • 1/2 cup granulated sugar 1/2 cup granulated sugar
  • 1/4 cup water 1/4 cup water
  • 1 pinch cream of tartar 1 pinch cream of tartar
  • 1/3 cup unsalted peanuts 1/3 cup unsalted peanuts
  • Filling
  • 12 oz cream cheese 12 oz cream cheese
  • 1/3 cup granulated sugar 1/3 cup granulated sugar
  • 1/2 tsp vanilla 1/2 tsp vanilla
  • 1 egg , lightly beaten1 egg, lightly beaten
  • 1 egg yolk 1 egg yolk
  • 1/4 cup natural peanut butter , at room temperature1/4 cup natural peanut butter, at room temperature

Preparation

Peanut Brittle: In small heavy saucepan, bring sugar, water and cream of tartar to boil over medium heat, stirring. Cook, without stirring but brushing down side of pan occasionally with brush dipped in water, until deep amber coloured, 9 to 15 minutes.

Stir in peanuts. Spread over greased rimmed baking sheet; let cool to room temperature. Break into shards. (Make-ahead: Store in airtight container for up to 1 week.)

In food processor, finely chop peanuts with brown sugar; pulse in butter until clumped together and consistency of thick peanut butter. Press firmly into twelve 1/2-cup (125 mL) mini-cheesecake cups. Bake in 350°F (180°C) oven until golden at edges, 12 to 15 minutes; let cool on rack.

Filling:
In large bowl, beat together cream cheese, sugar and vanilla; beat in egg and egg yolk. Spoon half over bases; spoon 1/2 tsp (2 mL) peanut butter on top of each. Top with remaining filling, smoothing tops.

Bake in 325°F (160°C) oven until edges are set but centres still jiggle slightly, about 15 minutes. Let cool on rack. Cover and refrigerate until set, about 2 hours. (Make-ahead: Refrigerate for up to 2 days.)

Top each cheesecake with shard of peanut brittle.

Additional information : Variation
Gluten-Free Peanut Butter Cheesecake: Bake base as directed in parchment paper–lined 6-inch (1.25 L) springform pan. Pour half of the filling over cooled base.

Carefully spread peanut butter over top. Spread with remaining filling. Bake as directed for 45 minutes. Let cool.

To serve, cut into wedges, wiping knife between each cut. Top each wedge with shard of peanut brittle.

Makes 12 servings.

Source : Canadian Living Magazine: December 2008

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