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18 ingredients, 9 steps, cooking Peanut Butter Indivdual Cheesecakes Topped with Chocolate Ganache

How are you mother, at this time you can present recipe Peanut Butter Indivdual Cheesecakes Topped with Chocolate Ganache with 18 ingredients and 9 steps. Next this is how to cook, please carefully carefully.

In cooking there are some level that must be done, starting to prepare ingredients, cooking tools, and also understand how to start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 18 ingredients and 9 stages of easy cooking Peanut Butter Indivdual Cheesecakes Topped with Chocolate Ganache.

Ingredients all Peanut Butter Indivdual Cheesecakes Topped with Chocolate Ganache

1. It’s : FOR CRUST.
2. It’s 1 cup : plus 2 tablespoons crushed chocolate graham crackers.
3. Prepare 2 tbsp : crushed butter finger candy.
4. Prepare 2 tbsp : salted butter, melted.
5. It’s : PEANUT BUTTER CHEESECAKE FILLING.
6. Prepare 12 oz : cream cheese, at room temperature.
7. It’s 1/4 cup : sour cream.
8. Prepare 1/2 cup : creamy peanut butter.
9. It’s 2/3 cup : granulated sugar.
10. You need 1 : large egg.
11. It’s 1 : large egg yolk.
12. Prepare 1/2 tsp : vanilla extract.
13. You need 1/8 tsp : sea salt.
14. Prepare : CHOCOLATE GANACHE TOPPING.
15. You need 1/2 : of my recipe for Chocolate Ganache Frosting recipe attached in. direction step # 9.
16. You need : GLARNISH.
17. Prepare 12 : honey roasted peanuts.
18. Prepare 1/4 cup : crushed butter finger candy.

If all raw materials Peanut Butter Indivdual Cheesecakes Topped with Chocolate Ganache it’s ready, We’re going into the cooking stage. Below is how to making with easy.

Process Cooking Peanut Butter Indivdual Cheesecakes Topped with Chocolate Ganache

1. Line 12 standard muffin tins with foil liners. Preheat the oven to 325
   
2. Combine graham cracker crumbs, the 2 tablespoons crushed butter finger candy and butter until moistened
   
3. Press mixture firmly and evenly into foil lined muffin tins Refigerate white preparing filling
   
4. Make Peanut butter Cheezecake Filling
   
5. Beat cream cheese, sour cream and peanut butter u til well combined
   
6. Beat in sugar, then egg and egg yolk, vanilla and salt until smooth
   
7. Divide mixture evenly over crusts in muffin tins
   
8. Bake 20 to 25 minutes until set. Cool in pan, on wire rack until room temperature about 1 hour. Then refigerate at least 6 hours before removing foil liners
   
9. Top each cheesecake with some chocolate ganache,frost recipe is attached below. Sprinkle with crushed butter finger candy and top with a honey roasted peanut

https://cookpad.com/us/recipes/352391-whipped-chocolate-ganache-frosting-filling

1. Finish and Enjoy.

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