Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Peanut Butter Cheese Cake Minis
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- #80225
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
Crust
1 1/2 cup graham cracker crumbs
4 tablespoons sugar
1/4 cup butter, melted
12 bite-size chocolate peanut butter cup candies
Filling
2 packages (8 ounce size) cream cheese, at room temperature
1 cup sugar
1/4 cup all-purpose flour
1 teaspoon pure vanilla extract or almond extract
2 eggs
directions
Preheat oven to 350 degrees F. Place a paper cupcake liner in each cup of a standard muffin pan.
To make crust, in a bowl, combine graham cracker crumbs, sugar and melted butter until crumbs are moistened. Press crust into bottom of each muffin cup. Put 1 peanut butter cup into the center of each crust.
Beat cream cheese with a handheld electric mixer until fluffy. Add sugar, flour, and vanilla, beating well. Add eggs, 1 at a time, beating well after each addition. Spoon cream cheese mixture over peanut butter cups and graham cracker crusts.
Bake until just set, about 20 minutes. Allow to cool completely before serving.
Recipe Source: Paula Deen
added by
sunshineflavor
nutrition data
360 calories, 22 grams fat, 37 grams carbohydrates, 6 grams protein per serving.
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