- 12
Ingredients
- 3/4 cup fine crushed chocolate wafers
- 2 tbsp. melted butter (no substitutes)
- 1 tbsp. sugar
- 12 chocolate kisses
- 2 8 oz. packages cream cheese, softened
- 1/3 cup sugar
- 2 eggs
- 1/2 tsp. vanilla
- 1/2 cup chunky peanut butter
- 1/3 cup semisweet chocolate pieces
- 1 tsp. shortening
Preparation
Step 1
Heat oven to 325 degrees. Line twelve 2 1/2 inch muffin cups with foil liners. Combine crushed wafers, melted butter and the 1 tbsp. sugar in a small bowl. Divide among lined cups; press into bottoms. Place one chocolate kiss, point side up, in each cup.
Beat cream cheese and 1/3 cup sugar in a medium mixing bowl with an electric beater until smooth. Beat in eggs and vanilla just until blended. Beat in peanut butter. Carefully spoon and 1/4 cup mixture over kiss in each cup, making sure to keep the kiss centered on the bottom of cup (cups will be full). Bake about 25 minutes or until filling is set. Cool for 30 minutes in the pan on a wire rack.
Heat chocolate pieces and shortening in a small saucepan over low heat, stirring constantly, until melted and smooth. Remove cheesecakes from foil cups. Drizzle melted chocolate over cheesecakes. Chill one hour or, if desired, cover and chill up to 36 hours. To freeze, do not remove from cups. Freeze up to 1 month. Let thaw in fridge; drizzle with chocolate.