The Easy Way to Cook Yummy Peanut Butter Indivdual Cheesecakes Topped with Chocolate Ganache

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Peanut Butter Indivdual Cheesecakes Topped with Chocolate Ganache. Pour cheesecake batter into cooled crust and smooth top. Wrap bottom of springform pan with a double Pour ganache over cheesecake, spreading it evenly and allowing some to drip down sides of cake. As soon as I took the first bite, I knew I had created something divine!

Peanut Butter Indivdual Cheesecakes Topped with Chocolate Ganache Dip the top of each cupcake into ganache; place on wire racks to. And the mocha ganache can be just made into a regular chocolate ganache if you're not a fan of coffee. This recipe seems like a lot of steps. You can make Peanut Butter Indivdual Cheesecakes Topped with Chocolate Ganache using 18 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Peanut Butter Indivdual Cheesecakes Topped with Chocolate Ganache

  1. You need of FOR CRUST.
  2. You need 1 cup of plus 2 tablespoons crushed chocolate graham crackers.
  3. Prepare 2 tbsp of crushed butter finger candy.
  4. It’s 2 tbsp of salted butter, melted.
  5. You need of PEANUT BUTTER CHEESECAKE FILLING.
  6. You need 12 oz of cream cheese, at room temperature.
  7. You need 1/4 cup of sour cream.
  8. Prepare 1/2 cup of creamy peanut butter.
  9. Prepare 2/3 cup of granulated sugar.
  10. Prepare 1 of large egg.
  11. Prepare 1 of large egg yolk.
  12. Prepare 1/2 tsp of vanilla extract.
  13. Prepare 1/8 tsp of sea salt.
  14. It’s of CHOCOLATE GANACHE TOPPING.
  15. It’s 1/2 of of my recipe for Chocolate Ganache Frosting recipe attached in. direction step # 9.
  16. You need of GLARNISH.
  17. Prepare 12 of honey roasted peanuts.
  18. It’s 1/4 cup of crushed butter finger candy.

Once you have everything covered, you can then slip out the wax paper and throw it away. I added a chocolate ganache to the top. I'm not sure you really need it since the cake is completely and totally decadent. Spoon peanut mixture over the chocolate crusts; refrigerate.

Peanut Butter Indivdual Cheesecakes Topped with Chocolate Ganache step by step

  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.

Just spoon the filling into individual dessert cups. The cheesecake was begging for some color on top. I thought about just sprinkling on some homemade. Using a small spoon or spatula, spread ganache on the flat side of one cookie and cover it with another, repeating with the rest. Sprinkle evenly with the flaky sea salt.