Peanut Butter Cheese Cake Minis
1 1/2 cups graham cracker crumbs
4 tablespoons sugar
1/4 cup (1/2 stick) butter, melted
12 bite-size peanut butter cups
2 (8-ounce) packages cream cheese, at room temperature
1 cup sugar
1/4 cup all-purpose flour
1 teaspoon pure vanilla extract or almond extract
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 20-25 minutes. Allow to cool completely before serving.