Miniature Peanut Butter Cheesecakes

From Taste of Home



Ingredients:
1/3 cup graham cracker crumbs
1 tablespoon sugar
5 teaspoons butter, melted

FILLING:
4 ounces cream cheese, softened
1/4 cup sugar
2 teaspoons all-purpose flour
2 tablespoons beaten egg
1/4 teaspoon vanilla extract
6 miniature peanut butter cups

Directions:
In a small bowl, combine the cracker crumbs, sugar and butter. Press onto the bottom of six paper-lined muffin cups; set aside.

In a small bowl, beat the cream cheese, sugar and flour until smooth. Add egg and vanilla; beat on low speed just until combined. Place a peanut butter cup in the center of each muffin cup; fill with cream cheese mixture.

Bake at 350° for 15-18 minutes or until center is set. Cool on a wire rack for 10 minutes before removing from pan to a wire rack to cool completely. Refrigerate for at least 2 hours.

Comments:
So, I didn't exactly follow this recipe. I realized when I got back from the grocery store that this recipe calls for MINIATURE peanut butter cups and I got full size ones. Oops. So I improvised. Also, I used chocolate graham cracker crumbs since I had them around still from these parfaits. (Hmm, those were pretty good. I should make those again...)

Oh, and my tops totally sank in after they cooled, so I hid that with whipped cream. :)