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Desserts - Chocolate-Peanut Butter Cheesecakes

  • 3/4 cup chocolate-covered graham crackers, crushed
  • 1 (8-ounce) package cream cheese, softened
  • 1 (3-ounce) package cream cheese, softened
  • 1/2 cup sugar
  • 1 teaspoon vanilla
  • 1/2 cup milk
  • 2 eggs
  • 1/2 cup semisweet chocolate pieces, melted and slightly cooled
  • 1/3 cup peanut butter

Line 12 (2 1/2-inch) muffin cups with paper liners. Place about 1 tablespoon of cracker crumbs in each cup; set aside.

In a mixing bowl, beat cream cheese until smooth. Add sugar and vanilla; beat until fluffy. Beat in milk and eggs until well blended. Do not over-mix.

Divide mixture in half. Gradually stir half of cream cheese mixture into the melted chocolate until well blended. Gradually stir remaining cheese mixture into the peanut butter until well blended.

Place 2 tablespoons of peanut butter mixture in each muffin cup; spread evenly. Spoon 2 tablespoons of chocolate mixture over the peanut butter mixture; spread evenly.

Bake at 325° F. for 20 to 25 minutes or until mixture is set. Cool cheesecakes on a wire rack. Chill and store.

When ready to serve, peel off paper cups and place cakes on a serving plate. May be garnished with maraschino cherries. Serves 12.
Submitted By: Hattie Hill
Fentress Farmers Co-op
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