Tiny Peanut Butter Cheesecakes
- Preheat oven to 325 degrees F. Line twelve 2-1/2-inch muffin cups with foil bake cups; set aside. In a small bowl, combine crushed wafers, melted butter, and 1 tablespoon sugar. Press crumb mixture onto the bottoms of prepared muffin cups. Place a chocolate kiss, point up, in each cup.
- For filling, in a medium mixing bowl, beat cream cheese and 1/3 cup sugar with an electric mixer on medium to high speed until smooth. Beat in eggs and vanilla just until combined. Beat in peanut butter until combined. Carefully spoon about 1/4 cup filling over kiss in each cup, making sure to keep the kiss centered on bottom of cup (cups will be full). Bake about 25 minutes or until filling is set. Cool in pan on a wire rack for 30 minutes.
- In a small saucepan, cook and stir chocolate pieces and shortening over low heat until melted. Remove cheesecakes from foil cups. Drizzle melted chocolate over cheesecakes. Chill about 1 hour or until chocolate is set. Makes 12 tiny cheesecakes.
From the Test Kitchen
Bake and cool cheesecakes, but do not remove from foil cups. Place in a freezer container and freeze for up to 1 month. Let thaw in the refrigerator. Drizzle with melted chocolate about 1 hour before serving; chill.
Nutrition Facts (Tiny Peanut Butter Cheesecakes)
- Per serving:
- 336 kcal cal.,
- 26 g fat
- (13 g sat. fat,
- 84 mg chol.,
- 257 mg sodium,
- 21 g carb.,
- 1 g fiber,
- 8 g pro.
- Percent Daily Values are based on a 2,000 calorie diet