Steps to Make Super Quick Homemade Peanut Butter Indivdual Cheesecakes Topped with Chocolate Ganache

Hey everyone, it is Louise, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, peanut butter indivdual cheesecakes topped with chocolate ganache. One of my favorites. For mine, I am going to 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 favored of recent trending meals in the world. It’s appreciated by millions daily. It is simple, it is quick, it tastes delicious. Peanut Butter Indivdual Cheesecakes Topped with Chocolate Ganache is something which I have loved my entire life. They are nice and they look wonderful.

To get started with this particular recipe, we must first prepare a few components. You can cook peanut butter indivdual cheesecakes topped with chocolate ganache using 18 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Peanut Butter Indivdual Cheesecakes Topped with Chocolate Ganache:

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