MINI PEANUT BUTTER PRETZEL CHEESECAKES

posted in Recipes on 11/13/2016

Pretzel-Graham Cracker Crust:
1 cup roughly ground salted mini pretzels1 cup ground graham crackers1 Tbsp granulated sugar1/2 cup unsalted butter, meltedPeanut Butter Cheesecake:
16 oz cream cheese, room temperature1/4 cup sour cream1/2 cup granulated sugar2 large eggs1 large yolk1 tsp vanilla extract1/2 cup smooth peanut butter2 Tbsp heavy cream

Toppings:
4 oz dark chocolate, chopped, meltedleftover pretzel-graham cracker crustmini peanut butter cups, as neededDIRECTIONS:
Pretzel-Graham Cracker Crust: In a food processor, pulse together pretzels and graham cracker until ground. Transfer to a medium bowl and add sugar and melted butter. Fold to combine until cracker crumbs are moistened. Divide among mini cheesecake molds, using a rounded tablespoon of crust for each cheesecake. Use a tamper or cocktail muddler to pack crust into mold. Reserve any leftover crust. Set aside

Preheat oven to 325 degrees F.
Peanut Butter Cheesecake: In the bowl of a stand mixer fitted with a paddle attachment, add cream cheese and sour cream. Beat on low speed until smooth. Slowly add sugar while the machine is on low. Add the eggs and yolk, one at a time. Scrape down bowl as needed to ensure thorough mixing. Add vanilla, peanut butter, and heavy cream. Mix until smooth and combined. Evenly divide cheesecake filling among molds. Smooth tops.

Bake for 15-18 minutes. Cheesecake may puff up slightly during baking, but will flatten once cooled. Let baked cheesecake cool to room temperature in pan. Transfer to fridge and let chill for at least 1 hour.
Assembly: Once cheesecakes are chilled throughout, remove mini cheesecakes from mold. Spoon about 1 1/2 Tbsp of melted chocolate over cheesecake. Sprinkle leftover crust over chocolate. Top cheesecake with chopped mini peanut butter cups. Serve immediately.