Don’t you just love cheesecake? I know I do. That picture - that one up there - doesn't look much like peanut butter cheesecake, though, does it? Well, keep reading...
But I was thinking. Sometimes one slice of cheesecake, no matter how thin, is just too much to satisfy a little craving. While I will admit that at times, even a slice of cheesecake is not enough, there are times when I have a beautiful slice of cheesecake in the fridge and take a bite or two out of it every day.
Well, that solution wasn’t really good enough for me. Yes, cheesecake is good when it’s cold. But, it’s better when it’s allowed to warm a bit – about an hour out of the refrigerator. So I had to think of something better. I think I have come up with some creative solutions. Now it’s time to share two of these solutions with you.
Most of you saw my Valentine’s Day entry (check here if you haven’t). Those cheesecake bites were incredibly tasty! But, I wanted something different. I really enjoyed the Peanut Butter Cheesecake I made my nephew’s girlfriend for her birthday 2 years ago (I haven’t published that recipe yet). That got me thinking…..
Yea, you know where I’m headed – Peanut Butter Cheesecake…cups! AND, Peanut Butter Cheesecake filled Chocolate Cupcakes! YUM! Two treats in one! The first time I tried this recipe, I added too much peanut butter to the cheesecake mixture…a mistake I rectified by going back to the original recipe.
The result? Fantastic! These little gems are perfect. Not only do they satisfy any size sweet tooth, they store well in the refrigerator and the freezer. And, they are the perfect size. Well, actually, they come in 3 sizes, perfect for 2 sizes of sweet tooths! The creamy peanut butter cheesecake was perfect enrobed in chocolate. It was even better as a filling to chocolate cupcakes.
I wanted to make a special note here. I didn’t make these in a spring form pan. I know that’s the more traditional way to make cheesecake, but if you don’t have one, you don’t have to go out and buy one to make one cheesecake. But, a springform pan (or a lot of aluminum foil or parchment paper) is the only way you are going to get that baby out of a pan in one piece!
For a snazzy pdf of the recipe, click here.
Peanut Butter Cheesecake Filling
1 lb cream cheese, softened to room temperature
1 cup sugar
½ cup peanut butter (I use smooth)
¼ cup flour
½ t. vanilla
½ t. salt
Preheat oven to 350. Line a 9” round pan with aluminum foil or parchment paper. Set aside.
In a mixing bowl, mix cream cheese with a mixer for 2 minutes. Add sugar and eggs, and beat for 2 minutes, until well incorporated. Add peanut butter, flour, vanilla, and salt. Mix until well combined.
Pour into prepared pan. Place pan in a water bath and place in the oven for 30-45 minutes, until center is only just set.
Cool for 1 hour, then put in refrigerator for 4 hours or overnight.
For the cupcakes:
Your favorite Chocolate cupcake recipe, made and cooled (I used http://twistedkitchen.blogspot.com/2010/05/fawns-birthday-cake-dark-chocolate-cake.html)
Peanut Butter Cheesecake Filling
Cut out peanut butter cheesecake filling with a small round cookie cutter. The cookie cutter should allow ¼ to ½” of cupcake around the filling. Use the same cutter to cut out the center of the cupcake. I’ve found the easiest way to do this is to make the cut with the cookie cutter, then use a spoon to get the center out of the cupcake.
Place cheesecake filling in the center of the cupcake, and top with the top cutout, leaving just enough cake to create a nice looking cupcake. Frost with your favorite frosting. For a photo tutorial, I used this , slightly modified to use a cookie cutter instead of a knife.
For the peanut butter cheesecake cups:
1 pound chocolate, chopped into small pieces
Peanut Butter cheesecake, cooled.
Cut cheesecake into circles that will fit into your muffin cups. The cheesecake should be cut to a size that gives a very small edge around the cupcake liner for the chocolate coating. The picture below shows you what size cutter I used, and how it fit into my muffin tin.
Line each muffin tin with a muffin cup.
In a microwave proof bowl, melt chocolate. I use the microwave. I add 2/3 of the chocolate to the bowl, and microwave for 1 minute. Stir and see how hot the chocolate is. If the chocolate is not melted, microwave on 10 second intervals until fully melted. Once it’s fully melted, add the remaining 1/3 of the chocolate, and the chocolate is ready to put into cups.
Once the chocolate is ready, place approximately 2 teaspoons of chocolate in each cupcake liner. The chocolate should be about ¼” thin. Place one cheesecake cutout on top of the chocolate. Place another 2 teaspoons of chocolate on top of the cheesecake, swirling the chocolate with a spoon so it covers the sides and fills the cupcake liner. If you like your chocolate a little thicker, you can use more chocolate.
Refrigerate until hard, and serve at room temperature.