Peanut Butter Indivdual Cheesecakes Topped with Chocolate Ganache
Peanut Butter Indivdual Cheesecakes Topped with Chocolate Ganache

Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, peanut butter indivdual cheesecakes topped with chocolate ganache. One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Peanut Butter Indivdual Cheesecakes Topped with Chocolate Ganache is one of the most popular of recent trending meals in the world. It’s appreciated by millions every day. It’s simple, it’s fast, it tastes yummy. They are fine and they look wonderful. Peanut Butter Indivdual Cheesecakes Topped with Chocolate Ganache is something that I’ve loved my whole life.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook peanut butter indivdual cheesecakes topped with chocolate ganache using 18 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Peanut Butter Indivdual Cheesecakes Topped with Chocolate Ganache:
  1. Prepare FOR CRUST
  2. Get 1 cup plus 2 tablespoons crushed chocolate graham crackers
  3. Get 2 tbsp crushed butter finger candy
  4. Take 2 tbsp salted butter, melted
  5. Get PEANUT BUTTER CHEESECAKE FILLING
  6. Take 12 oz cream cheese, at room temperature
  7. Get 1/4 cup sour cream
  8. Get 1/2 cup creamy peanut butter
  9. Take 2/3 cup granulated sugar
  10. Get 1 large egg
  11. Make ready 1 large egg yolk
  12. Get 1/2 tsp vanilla extract
  13. Get 1/8 tsp sea salt
  14. Make ready CHOCOLATE GANACHE TOPPING
  15. Take 1/2 of my recipe for Chocolate Ganache Frosting recipe attached in. direction step # 9
  16. Take GLARNISH
  17. Make ready 12 honey roasted peanuts
  18. Prepare 1/4 cup crushed butter finger candy
Steps to make Peanut Butter Indivdual Cheesecakes Topped with Chocolate Ganache:
  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

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