Who doesn't like the combination of chocolate and peanut butter. Well I sure do. I also love a good cheesecake. ( And by the way, I have an amazing creamy New York Style cheesecake recipe coming soon). Now by adding the Reese's Peanut Butter Cup just makes this recipe perfect for the peanut butter and chocolate lover.
3/4 cups of graham cracker crumbs
3 tablespoons sugar
3 tablespoons melted butter
12 Miniature Reese's Peanut Butter Cups
16 oz. ( 2 -8oz packages) cream cheese
1 cup granulated sugar
1/4 cup all purpose flour
2 eggs, room temperature
2 teaspoons vanilla extract
1/2 cup peanut butter chips
1/2 cup semi sweet chocolate chips
2 teaspoons shortening, divided
Preheat the oven to 350 degrees. Place a liner in each of your muffin pan. Make the graham cracker crust
by combining the graham cracker crumbs, 3 tablespoons sugar and 3 tablespoons melted butter. Combine until nice and moistened.
Use a heaping tablespoon of the graham cracker mixture for each cup and then flatten down using a small cup or spoon.
Remove the wrappers from the Reese's. Place one in each center of the crust.
Beat the cream cheese until it is nice and fluffy. Add in the sugar, flour and vanilla and continue beating well
until combined, scraping the bowl. Add in the eggs one at a time making sure they are well incorporated.
Spoon the cream cheese mixture over the Reese's, evenly dividing the mixture among the 12 cups. Use 1/4 cup of the mixture for each cup. Bake for 20-25 minutes until the cheesecakes are set.
Let the cheesecakes cool completely.
Melt the peanut butter chips and 1 teaspoon of shortening in the microwave, also melt the chocolate chips and 1 teaspoon of shortening. With a fork, swirl the melted chips over the cheesecakes. Remove the cupcake liners before serving. Enjoy!!!!
Dished up first by: momontimeout