Buckeye Cheesecake Cups
December 29, 2015
Ohio food blogger Lemons for Lulu should win the Heisman for creating Buckeye Cheesecake Cups.
- Prep: 20 mins
- Cook: 20 mins
- Yields: 12 Cheesecake Cups
Preheat the oven to 350 degrees. Line a 12 cup muffin tin with cupcake liners; set aside.
In a bowl, combine chocolate wafers, sugar and melted butter, tossing to coat. Place a tablespoon of crumb mixture into the each cup. Gently press down with your spoon. Place pan in the freezer while you prepare the filling.
In the bowl of a stand mixer, beat cream cheese until creamy. Add brown sugar and sour cream and continue to beat until light and fluffy. Add peanut butter. Stir in eggs and vanilla and continue to mix until fully incorporated.
Using a large cookie scoop, divide peanut butter mixture between each of the 12 cupcake liners.
Melt chocolate in a microwave safe bowl. Place a teaspoon of chocolate onto each peanut butter filled cupcake and gently swirl with a knife or an offset spatula.
Bake cheesecakes for 15-18 minutes or just until set. Remove and let cheesecakes cool. Refrigerate cheesecakes for 4 hours before serving.