Mini Peanut Butter Nutella Cheesecake

By kayjayjohnson

Ingredients

• For the Ganache:
• 1 cup finely crushed chocolate graham crackers
• 3 tablespoons unsalted butter or margarine, melted
• 2 (8oz.) packages cream cheese, softened
• 1/2 cup peanut butter or 1/2 cup nutella or to make half a batch of each, 1/4 cup peanut butter and 1/4 cup nutella
• 2/3 cup granulated sugar
• 1 tablespoon flour
• 1 teaspoon vanilla
• 2 eggs
• Note: I had a ton of ganache left over. You could easily halve these ingredients.
• 1 (12oz.) bag semi-sweet chocolate chips
• 1/2 cup heavy cream

Details

Adapted from justeverydayme.com

Preparation

Step 1

Preheat oven to 350 degrees F. Line a cupcake pan with 12 paper liners.

In a small mixing bowl, mix together the graham cracker (or cookie) crumbs and butter. Press crumbs onto the bottom of the cupcake liners.

If you are making all peanut butter cheesecakes or all nutella cheesecakes: In a large mixing bowl, mix together cream cheese, 1/2 cup peanut butter or nutella, sugar, flour, and vanilla with an electric mixer on medium speed until well combined. Beat in eggs until well combined.

If you are making half peanut butter and half nutella cheesecakes: In a medium mixing bowl, mix together one 8 oz. package cream cheese, 1/4 cup peanut butter, 1/3 cup sugar, 1/2 tablespoon flour, and 1/2 tsp vanilla until well combined. Beat in one egg until mixed in well. In a second mixing bowl, mix together the 1/4 cup nutella and the remaining sugar, flour, and vanilla until well combined. Beat in the remaining egg until mixed in well.

Spoon cheesecake filling onto tops of crusts. Bake at 350 degrees F for 18-22 minutes or until set on top but still soft. Remove from oven and cool completely.

When they are cooled completely, place chocolate chips and cream in small microwave safe bowl in microwave on high in 30 second intervals, stirring after each interval, until smooth. Spoon the chocolate on top of each cheesecake.

Refrigerate cheesecakes for at least 3 hours or overnight. Store cheesecakes in refrigerator.

Note: Make sure the cream cheese is softened when you mix it in. If you’re using it straight out of the fridge, you can microwave it for 10-20 seconds to soften it.