Peanut Butter Indivdual Cheesecakes Topped with Chocolate Ganache
Peanut Butter Indivdual Cheesecakes Topped with Chocolate Ganache

Hey everyone, it is me, Dave, welcome to my recipe page. Today, we’re going to make a special dish, peanut butter indivdual cheesecakes topped with chocolate ganache. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Peanut Butter Indivdual Cheesecakes Topped with Chocolate Ganache is one of the most favored of recent trending meals on earth. It’s simple, it’s quick, it tastes delicious. It is enjoyed by millions daily. Peanut Butter Indivdual Cheesecakes Topped with Chocolate Ganache is something that I have loved my entire life. They are nice and they look fantastic.

To begin with this recipe, we must prepare a few ingredients. You can cook peanut butter indivdual cheesecakes topped with chocolate ganache using 18 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Peanut Butter Indivdual Cheesecakes Topped with Chocolate Ganache:
  1. Make ready FOR CRUST
  2. Take 1 cup plus 2 tablespoons crushed chocolate graham crackers
  3. Prepare 2 tbsp crushed butter finger candy
  4. Make ready 2 tbsp salted butter, melted
  5. Take PEANUT BUTTER CHEESECAKE FILLING
  6. Make ready 12 oz cream cheese, at room temperature
  7. Make ready 1/4 cup sour cream
  8. Get 1/2 cup creamy peanut butter
  9. Make ready 2/3 cup granulated sugar
  10. Get 1 large egg
  11. Prepare 1 large egg yolk
  12. Make ready 1/2 tsp vanilla extract
  13. Take 1/8 tsp sea salt
  14. Make ready CHOCOLATE GANACHE TOPPING
  15. Get 1/2 of my recipe for Chocolate Ganache Frosting recipe attached in. direction step # 9
  16. Take GLARNISH
  17. Prepare 12 honey roasted peanuts
  18. Get 1/4 cup crushed butter finger candy
Steps to make Peanut Butter Indivdual Cheesecakes Topped with Chocolate Ganache:
  1. Line 12 standard muffin tins with foil liners. Preheat the oven to 325
  2. Combine graham cracker crumbs, the 2 tablespoons crushed butter finger candy and butter until moistened
  3. Press mixture firmly and evenly into foil lined muffin tins Refigerate white preparing filling
  4. Make Peanut butter Cheezecake Filling
  5. Beat cream cheese, sour cream and peanut butter u til well combined
  6. Beat in sugar, then egg and egg yolk, vanilla and salt until smooth
  7. Divide mixture evenly over crusts in muffin tins
  8. Bake 20 to 25 minutes until set. Cool in pan, on wire rack until room temperature about 1 hour. Then refigerate at least 6 hours before removing foil liners
  9. Top each cheesecake with some chocolate ganache,frost recipe is attached below. Sprinkle with crushed butter finger candy and top with a honey roasted peanut - - https://cookpad.com/us/recipes/352391-whipped-chocolate-ganache-frosting-filling

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