Recipe: Tasty Peanut Butter Indivdual Cheesecakes Topped with Chocolate Ganache

Peanut Butter Indivdual Cheesecakes Topped with Chocolate Ganache.

Peanut Butter Indivdual Cheesecakes Topped with Chocolate Ganache very diverse and own mind flavor that unique. Some kinds of Peanut Butter Indivdual Cheesecakes Topped with Chocolate Ganache recipes are also adequate simple to process and dont pick up lengthy. Although not everybody likes Peanut Butter Indivdual Cheesecakes Topped with Chocolate Ganache food, now some people are getting attached and like the sundry Peanut Butter Indivdual Cheesecakes Topped with Chocolate Ganache foods available. This can be seen from the number of restaurants that provide Peanut Butter Indivdual Cheesecakes Topped with Chocolate Ganache as one of the dishes. You can cook Peanut Butter Indivdual Cheesecakes Topped with Chocolate Ganache using 18 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Peanut Butter Indivdual Cheesecakes Topped with Chocolate Ganache

1. Prepare of FOR CRUST.
2. Prepare 1 cup of plus 2 tablespoons crushed chocolate graham crackers.
3. You need 2 tbsp of crushed butter finger candy.
4. It's 2 tbsp of salted butter, melted.
5. You need of PEANUT BUTTER CHEESECAKE FILLING.
6. You need 12 oz of cream cheese, at room temperature.
7. Prepare 1/4 cup of sour cream.
8. It's 1/2 cup of creamy peanut butter.
9. It's 2/3 cup of granulated sugar.
10. Prepare 1 of large egg.
11. Prepare 1 of large egg yolk.
12. Prepare 1/2 tsp of vanilla extract.
13. Prepare 1/8 tsp of sea salt.
14. It's of CHOCOLATE GANACHE TOPPING.
15. It's 1/2 of of my recipe for Chocolate Ganache Frosting recipe attached in. direction step # 9.
16. You need of GLARNISH.
17. You need 12 of honey roasted peanuts.
18. It's 1/4 cup of crushed butter finger candy.

Peanut Butter Indivdual Cheesecakes Topped with Chocolate Ganache step by step

1. Line 12 standard muffin tins with foil liners. Preheat the oven to 325.
2. Combine graham cracker crumbs, the 2 tablespoons crushed butter finger candy and butter until moistened.
3. Press mixture firmly and evenly into foil lined muffin tins Refigerate white preparing filling.
4. Make Peanut butter Cheezecake Filling.
5. Beat cream cheese, sour cream and peanut butter u til well combined.
6. Beat in sugar, then egg and egg yolk, vanilla and salt until smooth.
7. Divide mixture evenly over crusts in muffin tins.
8. Bake 20 to 25 minutes until set. Cool in pan, on wire rack until room temperature about 1 hour. Then refigerate at least 6 hours before removing foil liners.
9. Top each cheesecake with some chocolate ganache,frost recipe is attached below. Sprinkle with crushed butter finger candy and top with a honey roasted peanut https://cookpad.com/us/recipes/352391-whipped-chocolate-ganache-frosting-filling.

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