Mini Chocolate Cheesecakes With Peanut Butter Filled Delightfulls Recipes

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MINI CHOCOLATE CHEESECAKES WITH PEANUT BUTTER FILLED DELIGHTFULLS



Mini Chocolate Cheesecakes with Peanut Butter Filled DelightFulls image

[DRAFT]

Provided by Food Network

Categories     dessert

Time 26m

Yield 3 Dozen Mini Cheesecakes

Number Of Ingredients 9

4 ozs. NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Baking Bar
36 2-inch foil baking cups
36 vanilla wafers
1½ cups (9-oz. pkg.) NESTLÉ® TOLL HOUSE® DelightFulls Peanut Butter Filled Morsels, divided
2 pkgs. (8 oz. each) cream cheese, at room temperature
¼ cup granulated sugar
2 tablespoons all-purpose flour
2 large eggs
1 teaspoon vanilla extract

Steps:

  • PREHEAT oven to 350°F. Melt baking bar per package melting directions. Set aside. PLACE 36 2-inch foil bake cups on baking sheet(s) with sides. Place one vanilla wafer, flat-side down, on bottom of each cup. Place 4 DelightFulls morsels on top of each wafer. Set aside remaining DelightFulls morsels. BEAT cream cheese, sugar and flour in large mixer bowl until creamy. Add eggs and vanilla extract; beat well. Beat in melted chocolate. Spoon or scoop heaping tablespoon of cream cheese mixture into each bake cup. BAKE for 11 to 12 minutes or until just set. Remove from oven to wire rack. Let cool 10 minutes. Top each cheesecake with 3 to 4 DelightFulls morsels. Morsels will soften but will retain shape. Cool completely. Cover and refrigerate. To serve, leave in foil cups or peel away foil and place in paper liners. TIP: 1/3 less fat cream cheese (Neufchatel) can be substituted for the regular cream cheese.

MINI PEANUT BUTTER CHOCOLATE CHEESECAKES



Mini Peanut Butter Chocolate Cheesecakes image

These individual cheesecakes are perfect for a party. You can make them the day ahead and refrigerate overnight although they really are good straight out of the oven.

Provided by Jessica Ferqueron

Categories     Chocolate Cheesecake

Time 40m

Yield 12

Number Of Ingredients 11

1 cup graham cracker crumbs
1 tablespoon brown sugar
3 tablespoons unsalted butter, melted
11 ounces cream cheese, softened
½ cup white sugar
1 teaspoon vanilla extract
½ cup milk
2 large eggs
⅓ cup creamy peanut butter
½ cup semisweet chocolate chips, melted and slightly cooled
½ cup chopped peanuts

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Line a 12-cup muffin tin with paper liners.
  • Mix graham cracker crumbs, butter, and brown sugar together in a bowl. Spoon evenly into the prepared muffin cups and press to flatten.
  • Beat cream cheese in a mixing bowl with an electric mixer until smooth and creamy. Mix in white sugar and vanilla until fluffy. Mix in milk, then eggs, one at a time; mix until smooth. Transfer 1/2 of the batter to a separate bowl.
  • Add peanut butter to one bowl of the cream cheese mixture; beat until well blended. Divide mixture among the muffin cups.
  • Add melted chocolate chips to the remaining cream cheese mixture and beat until creamy and smooth. Pour into the muffin cups and sprinkle chopped peanuts over top.
  • Bake in the preheated oven until almost set, 20 to 25 minutes. Remove from the oven and place on a wire rack until completely cooled. Enjoy immediately or refrigerate before serving.

Nutrition Facts : Calories 311.6 calories, Carbohydrate 23.2 g, Cholesterol 68 mg, Fat 22.4 g, Fiber 1.5 g, Protein 7.4 g, SaturatedFat 10.4 g, Sodium 169.8 mg

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