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Peanut Butter Cheese Cake Minis Recipe by Paula Deen

Easy Level
0 MIN Prep + Cook
Servings
$ /Serving
Print
Easy Level
0 MIN Prep + Cook
12 cakes Servings
$ /Serving

Peanut Butter Cheese Cake Minis Recipe by Paula Deen

Easy Level
0 MIN Prep + Cook
12 cakes Servings
$ /Serving

Ingredients

  • 1 1/2 cups graham cracker crumbs
  • 4 tablespoons + 1 cup sugar
  • 1/4 cup (1/2 stick) butter, melted
  • 12 cups bite-size peanut butter cups
  • 2 (8-ounce) packages cream cheese, at room temperature
  • 1/4 cup all-purpose flour
  • 1 teaspoon pure vanilla extract or almond extract
  • 2 eggs

Preparation

Preheat oven to 350 degrees F. Place a paper cupcake liner in each cup of a standard muffin pan.

To make crust: In a bowl, combine graham cracker crumbs, 4 tablespoons sugar and melted butter until crumbs are moistened. Press crust into bottom of each muffin cup. Put 1 peanut butter cup into the center of each crust.

To make the filling: Beat cream cheese with a handheld electric mixer until fluffy. Add 1 cup sugar, flour, and vanilla, beating well. Add eggs, 1 at a time, beating well after each addition. Spoon cream cheese mixture over peanut butter cups and graham cracker crusts. Bake until just set, about 20 minutes. Allow to cool completely before serving.

Recipe courtesy Paula Deen

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