Peanut Butter Indivdual Cheesecakes Topped with Chocolate Ganache.

Ingredients of Peanut Butter Indivdual Cheesecakes Topped with Chocolate Ganache

1. It’s of FOR CRUST.
2. It’s 1 cup of plus 2 tablespoons crushed chocolate graham crackers.
3. You need 2 tbsp of crushed butter finger candy.
4. Prepare 2 tbsp of salted butter, melted.
5. You need of PEANUT BUTTER CHEESECAKE FILLING.
6. Prepare 12 oz of cream cheese, at room temperature.
7. Prepare 1/4 cup of sour cream.
8. It’s 1/2 cup of creamy peanut butter.
9. It’s 2/3 cup of granulated sugar.
10. Prepare 1 of large egg.
11. Prepare 1 of large egg yolk.
12. You need 1/2 tsp of vanilla extract.
13. You need 1/8 tsp of sea salt.
14. It’s of CHOCOLATE GANACHE TOPPING.
15. It’s 1/2 of of my recipe for Chocolate Ganache Frosting recipe attached in. direction step # 9.
16. You need of GLARNISH.
17. It’s 12 of honey roasted peanuts.
18. It’s 1/4 cup of crushed butter finger candy.

Peanut Butter Indivdual Cheesecakes Topped with Chocolate Ganache step by step

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.