Mini Chocolate Peanut Butter Cheesecakes

Recently, I got a gig baking mini cheesecakes for a local restaurant’s Sunday brunch buffet.  It’s pretty awesome!

I was given the freedom to make whatever flavor combinations I want with the cheesecakes.  I’ve done pear/caramel, blackberry (which you may remember from an earlier post), triple chocolate, strawberry, pineapple and chocolate mint so far.

This week I decided to go with a personal favorite – chocolate and peanut butter.  Holy yum, Batman!!  These smelled amazing!  I sure hope the restaurant patrons loved them!

INGREDIENTS
For the crust:
1 1/2C. Oreo cookies
4T. Melted butter

For the filling:
2lbs. Cream cheese – at room temp.
1 1/2C. Sugar
4 Eggs – at room temp.
1/3C. Creamy peanut butter
Pinch of salt
1t. Vanilla extract

DIRECTIONS
Preheat the oven to 325.  Line 2 cupcake pans with paper liners.

In your food processor pulse Oreos until finely ground.  Add melted butter and stir together with a fork until well blended.  Press 1T. of the mixture into the bottom of each cupcake liner and press lightly with the bottom of a small glass.  Bake until just set, 5 minutes.  Transfer to a cooling rack.

To make the cheesecake, beat the cream cheese on medium-high speed in the bowl of an electric mixer until fluffy.  Blend in the sugar until smooth.  Mix in the salt and vanilla.  Beat in the eggs one at a time, mixing well after each addition.  Lastly, add the warmed peanut butter.

To assemble, spoon 3 tablespoons of the cheesecake batter over the crust in each cupcake liner.

Bake until the filling is set, rotating the pans halfway through baking, about 22 minutes.  (They will look quite puffed initially but will return to normal quickly.)  Transfer to a wire cooling rack and let cool to room temperature.

Drizzle with more warmed peanut butter and 1oz. bittersweet chocolate.

Transfer to the refrigerator and let chill for at least 4 hours before serving.

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Mini Blackberry Swirl Cheesecakes

Recently, my twin brother asked his long-time girlfriend to marry him.  Awwwww!  We couldn’t be happier!  We love her and I can’t wait to have another sister!

Today, her Mom had both families to her house for a ‘meet the families’ party.  It was a blast!  They’re so wonderful!

Anyway, I decided to make these cheesecakes to take to the party.  They are easy to make, easy to transport and c’mon…who doesn’t love cheesecake?

I found the recipe on Annie’s Eats (she uses raspberry, but I HATE raspberries, so I subbed blackberries – it was delish).

INGREDIENTS
For the crust:
1½C. Graham cracker crumbs
4T. Unsalted butter, melted
3T. Sugar

For the topping:
6oz. Fresh blackberries
2T. Sugar

For the filling:
2lbs. Cream cheese, at room temperature
1½C. Sugar
Pinch of salt
1t. Vanilla extract
4 Large eggs, at room temperature

DIRECTIONS
Preheat the oven to 325.  Line cupcake pans with paper liners.

In a small bowl, combine the graham cracker crumbs, melted butter and sugar.  Stir together with a fork until well blended and all the dry ingredients are moistened.  Press 1T. of the mixture into the bottom of each cupcake liner and press lightly with the bottom of a small glass.  Bake until just set, 5 minutes.  Transfer to a cooling rack.

To make the blackberry puree, combine the berries and sugar in a blender or food processor.  Process until smooth, then pour through a fine mesh sieve to remove the seeds.

To make the cheesecake, beat the cream cheese on medium-high speed in the bowl of an electric mixer until fluffy.  Blend in the sugar until smooth.  Mix in the salt and vanilla.  Beat in the eggs one at a time, mixing well after each addition.

To assemble, spoon 3 tablespoons of the cheesecake batter over the crust in each cupcake liner.  Dot a ½ teaspoon of the berry puree in a few dots over the cheesecake filling.  Use a toothpick or a wooden skewer to lightly swirl and create a marbled effect.

Bake until the filling is set, rotating the pans halfway through baking, about 22 minutes.  (They will look quite puffed initially but will return to normal quickly.)  Transfer to a wire cooling rack and let cool to room temperature.

Transfer to the refrigerator and let chill for at least 4 hours before serving.

Husband Rating – N/A

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