2 Reviews
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lindafromgeorgia on 1.11.2011
Very easy recipe. I used vanilla instead of coffee. Baked for 25 min instead of 20. I chilled overnight. Very good recipe. A must try.
Mini Chocolate Cheesecakes with Nutter Butter Crust
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Description
My chocolate and peanut butter addiction in a mini cheesecake, oh so good.
Ingredients
- 12 whole Nutter Butter Cookies, Crushed Into Crumbs
- 3 Tablespoons Butter, Melted
- 8 ounces, weight Cream Cheese, Softened
- 2 Tablespoons Sour Cream
- ⅓ cups Sugar
- 1 whole Egg
- 1 teaspoon Brewed Coffee Or Vanilla Extract
- ½ cups Semi-sweet Chocolate Chips, Melted
- ¼ cups White Chocolate Chips, Melted
- 1 Tablespoon Peanut Butter
Preparation
Preheat oven to 325 degrees F. In a small bowl, combine Nutter Butter crumbs and melted butter. Mix with a fork until well blended. Spoon into twelve paper-lined muffin tins. Press into an even layer using the bottom of a shot glass or something similar. Bake for 5 minutes. Remove from the oven to a wire rack.
In a large bowl, beat cream cheese, sour cream and sugar until fluffy. Add egg and coffee or vanilla, and mix until thoroughly combined. Beat in melted semi-sweet chocolate. Pour over prepared crusts in scant 1/4 cupfuls. Bake for 20 minutes. Remove from the oven to a wire rack to cool about 20 minutes.
Mix melted white chocolate chips with peanut butter until smooth and drizzle over cheesecakes. Refrigerate for at least an hour before serving.
Enjoy!
Miss
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4 Comments
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Nela on 1.25.2011
It was really good! Very tasty!
Megan {Country Cleaver} on 1.24.2011
Oh does this ever look amazing!! Congrats on being a featured cook! I can’t wait to cook up some of your stuff
~Megan
lindafromgeorgia on 1.9.2011
Great recipe soooo easy. I made these last night for a party today and they were a BIG hit! Thank you for sharing your recipe.
courtne21 on 1.6.2011
This recipe looks AMAZING!!!!!!!!! Can’t wait to try it.