PEANUT BUTTER-CHOCOLATE CHEESECAKES
3/4 cup finely crushed chocolate wafers
2 tablespoons melted butter (no substitutes)
1 tablespoon sugar
12 chocolate kisses
2 8-ounce packages cream cheese, softened
1/3 cup sugar2 eggs
1/2 teaspoon vanilla
1/2 cup chunky peanut butter
1/3 cup semisweet chocolate pieces
1 teaspoon shortening
- Heat oven to 325 degree F.
- Line twelve 2-1/2-inch muffin cups with foil liners.
- Combine crushed wafers, melted butter, and the 1 tablespoon sugar in a small bowl.
- Divide among lined cups; press into bottoms.
- Place one chocolate kiss, point up, in each cup.
- Beat cream cheese and 1/3 cup sugar in a medium mixing bowl with an electric mixer until smooth.
- Beat in eggs and vanilla just until blended.
- Beat in peanut butter.
- Carefully spoon about 1/4 cup mixture 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 for 30 minutes in the pan on a wire rack.
- Heat chocolate pieces and shortening in a small saucepan over low heat, stirring constantly, until melted and smooth.
- Remove cheesecakes from foil cups.
- Drizzle melted chocolate over cheesecakes.
- Chill 1 hour or until chocolate is set.
- Makes 12 servings.
Make-Ahead Tip: Cover and chill up to 36 hours. Or, to freeze, do not remove from cups. Freeze up to 1 month. Let thaw in the refrigerator; drizzle with chocolate.