Thursday, May 19, 2005

Individual Peanut Butter Cheesecakes

Individual Peanut Butter Cheesecakes (Adapted from Canadian Living)

For the crust

1 cup peanuts
3 tablespoons packed brown sugar
2 tablespoons butter, melted

For the filling

12 ounces cream cheese, softened
1/3 cup granulated sugar
1 teaspoon vanilla
1 large egg
1 large egg yolk
1/4 cup natural peanut butter

For the brittle topping

1/2 cup granulated sugar
1/4 cup water
pinch cream of tartar
pinch salt
1/3 cup peanuts

To prepare the crust

Preheat oven to 350 degrees.

Place peanuts and brown sugar into a food processor - pulse until peanuts are finely chopped. Add butter and pulse until the mixture is clumpy. Evenly divide the mixture between 12 silicone muffin cups or a 12-cup muffin tin lined with paper liners and lightly coated with cooking spray. Press mixture down in each cup to form a crust. Set cups onto a baking sheet and place into the oven to bake until the crust is lightly golden around the edges, about 10 to 14 minutes. Remove and let cool. Reduce oven temperature to 325 degrees.

To prepare the filling

In a large bowl, beat cream cheese until smooth. Beat in sugar and vanilla. Mix in egg and egg yolk, mixing just until combined. Evenly divide half the filling between the cups. Spoon roughly 1 teaspoon of the peanut butter in the center of each cup, then evenly divide the remaining filling on top. Smooth the tops as you go.

Place into the oven and bake until the edges are set but centers still jiggle slightly, about 13 to 16 minutes. Remove from the oven and let cool completely. Cover and place into the refrigerator; chill for at least 2 hours before serving.

To prepare the brittle

In a small heavy saucepan, combine sugar, water, cream of tartar and salt. Bring mixture to a boil over medium heat, stirring to dissolve sugar. Cook, without stirring but brushing down side of pan occasionally with brush dipped in water, until the color of the syrup is deep amber, about 9 to 15 minutes. Stir in peanuts and immediately remove from the heat.

Carefully pour mixture onto a rimmed baking sheet lightly coated with cooking spray. Quickly use a fork to evenly distribute peanuts. Set aside and let cool to room temperature. Break into shards and top cheesecakes with brittle just before serving.

Makes 12 individual cheesecakes.

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  1. I am guessing you spoon one tsp. of peanut butter in the center of the cream cheese filling, it is not clear in the directions.

  2. YS - Good catch, fixed it!