2cupschopped Reese’s miniature peanut butter cups,divided use
chocolate syrupfor drizzling (optional)
Instructions
Preheat oven to 350F and line a cupcake pan with cupcake liners.
Place a full size Reese’s peanut butter cup in the bottom of each cupcake liner. Set aside while you make the cheesecake filling.
In a bowl, add the cream cheese and sour cream, and with an electric mixer, mix until smooth.
Mix in the granulated sugar, peanut butter, flour, and vanilla extract.
Add in the eggs to the cream cheese mixture, one at a time, until incorporated.
Stir in half of the chopped Reese’s peanut butter cups.
Pour the cheesecake mixture into each lined well of the cupcake pan.
Bake the cheesecakes for about 15 minutes.
Once they have finished baking, turn the oven off and keep the door closed for 8 minutes. Then crack the door open and allow the cheesecakes to cool in the oven for 5 minutes (this helps to keep them from cracking.) Note: if they do crack, don’t worry since you’re adding a topping.
Transfer the cheesecakes to a wire rack and top each mini cheesecake with the remaining chopped Reese’s cups.
Once the cheesecakes have come to room temperature transfer them to the refrigerator to chill for at least 1-2 hours before serving to set.
Drizzle with chocolate sauce before serving (optional) and enjoy!
Notes
Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.