I got this recipe from picky-palate.com. This gals blog is so fun to look at and her food is great. Today I made her mini cheesecakes in preparation for Sunday dinner. We decided to eat them tonight! What a good choice! They were rich, creamy, and enjoyed by all. I have to hand it to her when she said it will do a mini muffin tin that's what it does no more no less. (24 mini cheesecakes). I will admit that her pictures are inspiring so check out her sight. I also have to admit that I have mini cheesecake tin envy. (She bought hers at William Sonoma's for $30. Maybe in time. For now my little pamper chef tin did the job, and if you don't have this great William Sonoma Mini Cheesecake pan yours might come out looking more like mine ;-) ).
Well enjoy the richness of this great little recipe. It will satisfy you in a simple bit or two.
1 Cup ground Vanilla Wafers
2 Tablespoons granulated sugar
2 Tablespoons butter
1/8 teaspoon salt
8 oz softened cream cheese
1/4 Cup creamy peanut butter
1 egg
2 Tablespoons heavy cream
1/8 teaspoon salt
4 Fun Size Butterfinger Candy Bars, crushed
1 Cup semi sweet chocolate chips
2-3 Tablespoons heavy cream
2 Fun Size Butterfinger, crushed
1. Preheat oven to 350 degrees F. Place cookie crumbs, sugar, butter and salt into a bowl; mix to combine. Spoon mixture into bottoms of mini cheese cake pan or mini cupcake pan and press. Bake for 10 minutes and remove from oven.
2. Reduce heat to 300 degrees F. In a stand or electric mixer, beat cream cheese and peanut butter until smooth. Beat in egg, cream and salt until well combined. Slowly stir in crushed peanut butter. Evenly pour batter over baked crust. Bake for 20-22 minutes or until cheesecake is set. Let cool for 2 hours, then remove from pan.
3. Melt chocolate chips in microwave in 30 second intervals until smooth. Stir in cream until smooth and glossy. If needed, return back to microwave for 15 seconds or so until smooth. Spoon over tops of cakes then sprinkle crushed butterfinger over top.
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