MINI PEANUT BUTTER CHEESECAKE|
COOKIES— STUDENT FIRST PLACE
Meredith Smith, Newton
1 (9.5-ounce) package Keebler Fudge Shoppe peanut butter filled cookies
2 (8-ounce) packages 1/3 less fat cream cheese, softened
1 ¼ cups sugar
1 cup creamy peanut butter
1 teaspoon vanilla extract
3 large eggs, room temperature
3 ounces semi-sweet baking chocolate
2 tablespoons each: unsalted butter and light corn syrup
½ teaspoon vanilla extract
¼ cup chopped roasted peanuts
Heat oven to 325 F. Line muffin pan with 24 paper baking cups (only paper, do not substitute).
Break cookies and put into food processor. Pulse until fine, moist crumbs form. Press about 1 tablespoon cookie crumbs evenly over bottom of each cup. Freeze until ready to fill.
In a large mixing bowl, beat cream cheese with next 3 ingredients at medium speed until smooth. Reduce mixer to low; beat in eggs, one at a time, just until blended. Spoon about 2 ½ tablespoons into each prepared cup.
Bake 20 minutes or until puffed. (Some may crack on top, but that’s okay.) Cool completely in pans on a wire rack.
Meanwhile, prepare glaze. Microwave chocolate, butter, corn syrup and vanilla at medium heat, stirring until smooth. Peel liners from prepared cheesecakes. Place cookies on foil-lined baking sheets. Spoon glaze over top. Sprinkle with nuts. Refrigerate at least 2 hours in order for glaze to set before serving.