Wednesday, September 16, 2009

Mini Peanut Butter-finger Cheesecakes

WARNING: Do NOT look at this post if you are on a diet! These are AMAZING!

1 Cup ground Vanilla Wafers2 Tablespoons granulated sugar2 Tablespoons butter1/8 teaspoon salt
8 oz softened cream cheese1/4 Cup creamy peanut butter1/2 Cup sugar1 egg2 Tablespoons heavy cream1/8 teaspoon salt4 Fun Size Butterfinger Candy Bars, crushed
1 Cup semi sweet chocolate chips2-3 Tablespoons heavy cream
2 Fun Size Butterfinger, crushed
1. Preheat oven to 350 degrees F. Place cookie crumbs, sugar, butter and salt into a bowl; mix to combine. Spoon mixture into bottoms of mini cheese cake pan or mini cupcake pan and press. Bake for 10 minutes and remove from oven.
2. Reduce heat to 300 degrees F. In a stand or electric mixer, beat cream cheese and peanut butter until smooth. Beat sugar, egg, cream and salt until well combined. Slowly stir in crushed Butterfinger. Evenly pour batter over baked crust. Bake for 20-22 minutes or until cheesecake is set. Let cool for 2 hours, then remove from pan.
3. Melt chocolate chips in microwave in 30 second intervals until smooth. Stir in cream until smooth and glossy. If needed, return back to microwave for 15 seconds or so until smooth. Spoon over tops of cakes then sprinkle crushed butterfinger over top.

Recipe from

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