Personal Peanut Butter Cheesecakes

By The Canadian Living Test Kitchen

19 people added this to their Recipe Box

This recipe makes 12 servings

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 1cup cupunsalted peanutunsalted peanuts
3 tbsp packed brown sugar 3 3tbsp tbsppacked brown sugar
2 tbsp butter , melted2 2tbsp tbspbutter, melted
Peanut Brittle
1/2 cup granulated sugar 1/2 1/2cup cupgranulated sugar
1/4 cup water 1/4 1/4cup cupwater
1 pinch cream of tartar 1 1pinch pinchcream of tartar
1/3 cup unsalted peanuts 1/3 1/3cup cupunsalted peanutunsalted peanuts
Filling
12 oz cream cheese 12 12oz ozcream cheese
1/3 cup granulated sugar 1/3 1/3cup cupgranulated sugar
1/2 tsp vanilla 1/2 1/2tsp tspvanilla
1 egg , lightly beaten1 1eggeggs, lightly beaten
1 egg yolk 1 1egg yolkegg yolks
1/4 1/4cup cupnatural 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