Peanut Butter-Chocolate Cheesecakes
Show off the two-color layering by removing baking cups before serving.
Recipe from Better Homes and Gardens
3/4 cup finely crushed chocolate wafers
2 tablespoons melted butter (no substitutes)
1 tablespoon sugar
12 chocolate kisses
2 8 ounce package cream cheese, softened
1/3 cup sugar
1/2 teaspoon vanilla
1/2 cup chunky peanut butter
1/3 cup semisweet chocolate pieces
1 teaspoon shortening
Beat cream cheese and 1/3 cup 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 cup mixture over kiss in each cup, making sure to keep the kiss centered on bottom of 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. Makes 12 servings.
Make Ahead Tip
Cover and chill up to 36 hours. Or, to freeze, do not remove from cups. Freeze up to 1 month. Let thaw in the refrigerator; drizzle with chocolate.
Per Serving: cal. (kcal) 336, Fat, total (g) 26, chol. (mg) 84, sat. fat (g) 13, carb. (g) 21, fiber (g) 1, pro. (g) 8, vit. A (RE) 144, sodium (mg) 257, calcium (mg) 50, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet
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