April 24, 2008

peanut butter cheesecake minis

don't we all love paula deen? not only is she the the cutest and sweetest foodnetwork personality, but the food she cooks always looks so good. i was down in charlotte in january, visiting the hubby while on business, and i even mapped out the trip from charlotte to savannah... just to be able to eat at "lady & sons"... well, ok, it would've been a 3hr drive, and we didn't go. so until i find myself down in savannah, i'll continue to drool at her food on tv, and then attempt to make a few things afterwards.
yesterday's show (4.23.2008) entitled "game night appetizers" included hogs in a sleeping bag, etc. but what really caught my eye was what she made for dessert: peanut butter cheesecake minis. yum!

since it was a beautiful spring day in chicago, my sis, hubby and i took a walk to supertarget (my savior) and picked up what was missing from the ingredients list: mini reese's cups, 2 packs of cream cheese and cupcake liners.
i've never made cheesecake before, so i was hoping these mini cheesecakes would give me the courage to try a full-sized one soon!
anyway, here's the recipe, from the foodnetwork:

Peanut Butter Cheese Cake Minis Recipe courtesy Paula Deen
Show: Paula's Home Cooking
Episode: Game Night (Appetizers)

1 1/2 cups graham cracker crumbs
4 tablespoons sugar
1/4 cup (1/2 stick) butter, melted
12 bite-size peanut butter cups

2 (8-ounce) packages cream cheese, at room temperature
1 cup sugar
1/4 cup all-purpose flour
1 teaspoon pure vanilla extract or almond extract
2 eggs

Preheat oven to 350 degrees F. Place a paper cupcake liner in each cup of a standard muffin pan.
To make crust, in a bowl, combine graham cracker crumbs, sugar and melted butter until crumbs are moistened. Press crust into bottom of each muffin cup. Put 1 peanut butter cup into the center of each crust.
Beat cream cheese with a handheld electric mixer until fluffy. Add sugar, flour, and vanilla, beating well. Add eggs, 1 at a time, beating well after each addition. Spoon cream cheese mixture over peanut butter cups and graham cracker crusts. Bake until just set, about 20 minutes. Allow to cool completely before serving.

> result: my sis and i couldn't wait for them to cool "completely" and tried one within 5mins of it coming out of the oven. yum! but... the cheesecake wasn't sweet enough for me. maybe it's because i used 1/3 fat cream cheese? i don't know.

so i took out some caramel creme sauce, warmed half a cup of it in the microwave until it was pourable... then added a dollop of it onto each mini cheesecake.
that did the trick! the peanut butter cup on the inside is a nice surprise too! :) thanks paula deen!

cPe 2008


Kevin said...

That cheesecake looks good! I like the sound of the peanut butter crust.

Syrie said...

Candyce, these look delightful! I would never have thought of mixing the two ingredients but I'm sure they're delicious.

White On Rice Couple said...

Oh Candyce, these mini's look so great and delicious! But there is one problem....I'll have to eat about 4 of them!
I love peanut butter and just don't cook with it very often. I must try this wonder ingredient much more in dishes. Thanks!

Vicarious Foodie said...

I saw this episode, too, and have bookmarked the recipe to make them. I can't tell from your (gorgeous) pictures...did you use a mini muffin pan? On the show I thought it looked like she used the mini size but the recipe says "standard" size.