Ingredients:
3/4 c. finely crushed chocolate wafers
2 Tbsp. melted butter (no substitutes)
1 Tbsp. sugar
12 chocolate kisses
2 pkgs. (8 oz. each) cream cheese, softened
1/3 c. sugar
2 eggs
1/2 tsp. vanilla
1/2 c. chunky peanut butter
1/3 c. semisweet chocolate pieces
1 tsp. shortening
Directions:
Heat oven to 325 degrees. Line twelve 2 1/2 inch muffin cups with foil liners. Combine crushed wafers, melted butter and 1 Tbsp. sugar in a small bowl. Divide among lined cups; press into bottoms. Place 1 chocolate kiss, point up, in each cup.
Beat cream cheese and 1/3 c. sugar in a medium mixing bowl with an electric mixer until smooth. Beat in eggs and vanilla just until blended. Beat in peanut butter. Carefully spoon about 1/4 c. mixture over kiss in each cup, making sure to keep the kisses centered on the bottom of the cup (cups will be full). Bake about 25 minutes or until filling is set. Cool for 30 minutes in the pan on a wire rack.
Heat chocolate pieces and shortening in a small saucepan over low heat, stirring constantly, until melted and smooth. Remove cheesecakes from foil cups. Drizzle melted chocolate over cheesecakes. Chill 1 hour or until chocolate is set.
You can make this ahead of time and cover then chill it for up to 36 hours. You can also freeze it (do not remove from foil liners) for up to 1 month prior to drizzling the chocolate on top. Let law in the fridge before drizzling the chocolate on top.
3/4 c. finely crushed chocolate wafers
2 Tbsp. melted butter (no substitutes)
1 Tbsp. sugar
12 chocolate kisses
2 pkgs. (8 oz. each) cream cheese, softened
1/3 c. sugar
2 eggs
1/2 tsp. vanilla
1/2 c. chunky peanut butter
1/3 c. semisweet chocolate pieces
1 tsp. shortening
Directions:
Heat oven to 325 degrees. Line twelve 2 1/2 inch muffin cups with foil liners. Combine crushed wafers, melted butter and 1 Tbsp. sugar in a small bowl. Divide among lined cups; press into bottoms. Place 1 chocolate kiss, point up, in each cup.
Beat cream cheese and 1/3 c. sugar in a medium mixing bowl with an electric mixer until smooth. Beat in eggs and vanilla just until blended. Beat in peanut butter. Carefully spoon about 1/4 c. mixture over kiss in each cup, making sure to keep the kisses centered on the bottom of the cup (cups will be full). Bake about 25 minutes or until filling is set. Cool for 30 minutes in the pan on a wire rack.
Heat chocolate pieces and shortening in a small saucepan over low heat, stirring constantly, until melted and smooth. Remove cheesecakes from foil cups. Drizzle melted chocolate over cheesecakes. Chill 1 hour or until chocolate is set.
You can make this ahead of time and cover then chill it for up to 36 hours. You can also freeze it (do not remove from foil liners) for up to 1 month prior to drizzling the chocolate on top. Let law in the fridge before drizzling the chocolate on top.
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