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!
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
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.