Peanut Butter Recipe: Peanut Butter Finger Mini Cheesecakes Recipe

  • Reading time:3 mins read
  • Post category:Peanut Butter

Jenny Flake at Picky Palate has the most amazing recipes that are sooo easy to make using her step by step tutorials.
Here is her blog with her Peanut Butterfinger Mini Cheesecake recipe and her photos:
Peanut ButterFinger Mini Cheesecakes 1Yes, it’s another peanut butter recipe, but can we really have too many of them? I think not!
This is another delicious little cheesecake that was inspired by my last trip to Cheesecake Factory with my family last week. We all got a different slice of cheesecake and sampled each one savoring each and every bite. With all of their candy bar cheesecakes showcased so nicely for all to see, I couldn’t help but make one of my own. So here you have it, little bites of heaven!
Take a peek and make some for yourself! If I haven’t sold you on the mini cheesecake pan from William Sonoma yet, go get one so you can make these! Absolutely worth the $30, I use it all the time. Enjoy.
Peanut ButterFinger Mini Cheesecakes
Peanut ButterFinger Mini Cheesecakes

Peanut Butter-Finger Mini Cheesecakes

1 Cup ground Vanilla Wafers
2 Tablespoons granulated sugar
2 Tablespoons butter
1/8 teaspoon salt
8 oz softened cream cheese
1/4 Cup creamy peanut butter
1/2 Cup sugar
1 egg
2 Tablespoons heavy cream
1/8 teaspoon salt
4 Fun Size Butterfinger Candy Bars, crushed
1 Cup semi sweet chocolate chips
2-3 Tablespoons heavy cream
2 Fun Size Butterfinger, crushed
1. Preheat oven to 350 degrees F. Place cookie crumbs, sugar, butter and salt into a bowl; mix to combine. Spoon mixture into bottoms of mini cheese cake pan or mini cupcake pan and press. Bake for 10 minutes and remove from oven.
2. Reduce heat to 300 degrees F. In a stand or electric mixer, beat cream cheese and peanut butter until smooth. Beat sugar, egg, cream and salt until well combined. Slowly stir in crushed Butterfinger. Evenly pour batter over baked crust. Bake for 20-22 minutes or until cheesecake is set. Let cool for 2 hours, then remove from pan.
3. Melt chocolate chips in microwave in 30 second intervals until smooth. Stir in cream until smooth and glossy. If needed, return back to microwave for 15 seconds or so until smooth. Spoon over tops of cakes then sprinkle crushed butterfinger over top.

close

Weekly information & inspiration for Merrymakers in their inbox.

We don’t spam! Read our privacy policy for more info.

0 0 votes
Article Rating
Subscribe
Notify of
guest

0 Comments
Inline Feedbacks
View all comments