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

Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, peanut butter indivdual cheesecakes topped with chocolate ganache. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

Peanut Butter Indivdual Cheesecakes Topped with Chocolate Ganache is one of the most well liked of recent trending meals in the world. It is enjoyed by millions daily. It is easy, it is quick, it tastes delicious. They are fine and they look fantastic. Peanut Butter Indivdual Cheesecakes Topped with Chocolate Ganache is something which I’ve loved my whole life.

To begin with this recipe, we have to 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 can achieve it.

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