Graham Cracker Crust

• 2 cup cracker
• 3 tbsp sugar
• ¼ tsp salt
• 6 tbsp butter, melted
• 1 ts cinnamon (optional)

Directions:

1. Grease muffin tins (24 muffins) and preheat oven to 325 degrees (don’t turn off when done).
2. Grind the graham crackers in a food processor or by hand.
3. In a large bowl, mix the ground up crackers and other ingredients until all crackers are moist.
4. Place one tablespoon of cracker mixture into each muffin cup and press down until compact.
5. Bake crusts for 10-12 minutes. When done, let cool on wire racks until filling is ready.

Peanut Butter Cheesecake

• 2 bricks (8 oz each) 1/3 less-fat cream cheese, softened
• 1 1/4 cup sugar
• 1 cup creamy peanut butter
• 1 tsp vanilla extract
• 2 tbsp heavy cream
• 3 large eggs, at room temperature
• 19-20 mini Reese’s cups, chopped

Directions:

1. Preheat oven 325 and grease muffin pan with non-stick spray (or line with muffin cups).
2. Beat first 5 ingredients in a large bowl with mixer on medium speed until smooth. On low speed, beat in eggs, 1 at a time, just until blended. Fold in the chopped Reese’s cups. Fill muffin pans a little more than 3/4 full. The cheesecake rises a bit when being cooked so you don’t want to fill them all the way. If you want to yield more cheesecakes, fill the pans less than 3/4 full.
3. Bake 20 minutes, or until puffed. (Some may crack on top; that’s OK). Cool completely in pans on a wire rack.

Chocolate Pouring Glaze

• 2/3 cup semisweet chocolate
• 2 tablespoons heavy cream
• 4 tablespoons powdered sugar, sifted
• 4-5 tablespoons water, warm

Directions:

1. Place chocolate and heavy cream in a bowl over simmering water.
2. Let chocolate and cream sit for 2-3 minutes to melt without stirring. Then slowly stir mixture to combine.
3. Add powdered sugar and mix to combine. Add water 1 tablespoon at a time, mixing after each addition until pouring consistency is reached.
4. Set aside and let sauce cool.
5. Drizzle with spoon over cheesecakes, top with chopped up Reese’s pieces, and devour!

Recipe & Photos Via Author & Licensed Under CC BY-SA 3.0