On the Food Trail: Cake Salé
Long time no see! Okay, onward. I thought I’d give…
A week or two ago, I decided to bake cheesecake. I’m really not a fan of cheesecake, (I know, I know), but Justin loves it, so I thought I’d try to make it with something I am a fan of: Reese’s Peanut Butter Cups. People, I LOVE peanut butter cups. And now they come in dark chocolate. I could eat them ALL DAY.
Anyway, I found the miniature versions and plopped them into muffin-cup-sized cheesecakes. Everyone at work seemed to enjoy them, and Justin liked them, and me? Well, I ate the peanut butter cups. :)
Mini Peanut Butter Cup Cheesecakes
In a small bowl, combine the cracker crumbs, sugar and butter. Press into the bottom of 12 paper-lined muffin cups; set aside.
In a small bowl, beat the cream cheese, sugar and flour until smooth. Add egg and vanilla; beat on low speed just until combined. Place a peanut butter cup in the center of each muffin cup; fill with cream cheese mixture.
Bake at 350 for 15 – 18 minutes or until center is set. Cool on a wire rack for 10 minutes before removing from pan to a wire rack to cool completely. Refrigerate for at least 2 hours.
Makes 12 mini-cheesecakes.
Adapted from Taste of Home summer desserts magazine.