I love any recipe that has the word “mini” in it. It makes me think that even if I eat them, it will make me “mini”, no matter how much butter or cream cheese are in them. My neighbor, Nancy, has given me a couple of folders in which she and her twin sister have gathered recipes for years. I am so honored that they have allowed me to look through them and pick out ones I want to use. These are the same ladies who took me to the Pasadena Ladies club you might have read about in the blog. Sally, one of the twin sisters, has written a couple of cookbooks and is such a great hostess. So when I saw this recipe, I knew it was a good one to try.
1 pkg (9.5 oz) Keebler Fudge Shoppe Peanut Butter Filled cookies (now, after seeing the first ingredient, you know these are going to be good)
2 (8 oz) cream cheese, softened
1 1/4 cups sugar
1 cup creamy peanut butter
1 tsp vanilla
3 large eggs, at room temp
3 oz semisweet baking chocolate
2 tables unsalted butter
2 tables light corn syrup
1/4 cup roasted peanuts, chopped
Heat oven to 325. Line muffin pans with 24 paper baking cups.
Break cookies into a food processor. Pulse until fine moist crumbs form. Press about 1 tables crumbs into each muffin paper liner and spread over the bottom of liner. Freeze while you are preparing the cheese mixture.
Beat next 4 ingredients in a large bowl with mixer on medium until smooth. On low speed, beat in eggs, 1 at a time, just until blended. Spoon about 2 1/2 tables into each cup.
Bake 20 min or until puffed. Some may crack on top but that’s ok. Cool completely in pans on a wire rack.
Meanwhile, prepare glaze. Melt the chocolate, butter and syrup together in small saucepan until smooth. Do not boil. Cool slightly. Peel liners off each cupcake. Place on a foil-lined baking sheet. Spoon glaze over tops. Sprinkle with nuts. Refrigerate at least 2 hours before serving to give glaze a chance to set and cheesecakes to be cold.