Recipe: Perfect Peanut Butter Indivdual Cheesecakes Topped with Chocolate Ganache

Peanut Butter Indivdual Cheesecakes Topped with Chocolate Ganache. Pour cheesecake batter into cooled crust and smooth top. Wrap bottom of springform pan with a double Pour ganache over cheesecake, spreading it evenly and allowing some to drip down sides of cake. Ganache: if you like a little sweetness to your ganache, consider adding a tablespoon or two of powdered sugar.

Peanut Butter Indivdual Cheesecakes Topped with Chocolate Ganache As soon as I took the first bite, I knew I had created something divine! In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. You can have Peanut Butter Indivdual Cheesecakes Topped with Chocolate Ganache using 18 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Peanut Butter Indivdual Cheesecakes Topped with Chocolate Ganache

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

Dip the top of each cupcake into ganache; place on wire racks to. Once you have everything covered, you can then slip out the wax paper and throw it away. I added a chocolate ganache to the top. I'm not sure you really need it since the cake is completely and totally decadent.

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Peanut Butter Indivdual Cheesecakes Topped with Chocolate Ganache instructions

  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.

Spoon peanut mixture over the chocolate crusts; refrigerate. Sprinkle evenly with the flaky sea salt. Using a small spoon or spatula, spread ganache on the flat side of one cookie and cover it with another, repeating with the rest. The chocolate ganache below the filling acts as a sealer for the crust. Turn off the heat, add the chocolate chips and let them.

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