Description
Delight in these Peanut Butter Caramel Mini Cheesecakes, featuring a crunchy graham cracker crust, creamy peanut butter-infused filling, and a luscious caramel topping with chopped peanuts. Perfect for holiday gatherings or as a sweet treat any day.
Ingredients
Scale
For the Crust:
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
For the Filling:
- 8 ounces cream cheese, softened
- ½ cup creamy peanut butter
- â…“ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons sour cream
For the Topping:
- ½ cup caramel sauce (store-bought or homemade)
- ¼ cup chopped roasted peanuts
- whipped cream (optional)
Instructions
- Prepare the crust: Preheat the oven to 325°F and line a muffin tin with 9 paper liners. In a bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until evenly moistened. Divide the mixture between the liners and press firmly into the bottom to form a crust. Bake for 5 minutes, then set aside to cool slightly.
- Make the filling: In a medium bowl, beat the cream cheese and peanut butter until smooth. Add the sugar and mix well. Beat in the egg, then add vanilla and sour cream, mixing just until combined. Do not overmix.
- Assemble and bake: Spoon the filling evenly over the pre-baked crusts, filling each liner nearly to the top. Bake for 15 to 18 minutes, or until the centers are just set. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Refrigerate for at least 2 hours before serving.
- Add toppings and serve: Before serving, drizzle with caramel sauce and sprinkle with chopped peanuts. Add a dollop of whipped cream if desired.
Notes
- You can use chocolate cookie crumbs for the crust for a twist.
- These mini cheesecakes can be made a day ahead and stored chilled.
