Again looking for inspiration recipes peanut butter indivdual cheesecakes topped with chocolate ganache that are interesting? How to make it is indeed not difficult and not too easy. If wrong processing, the result will be tasteless and in fact tend to be unpleasant. Even though the delicious peanut butter indivdual cheesecakes topped with chocolate ganache should had aroma and taste that able provoke our taste buds.

There are several things that more or less affect the taste quality of peanut butter indivdual cheesecakes topped with chocolate ganache, first from the type of material, next material selection fresh, until the way of making and serving it. No need worry if want prepare peanut butter indivdual cheesecakes topped with chocolate ganache good wherever you are, because as long as you know the trick, this dish is could become treat special

Ingredients and seasonings required for make

1. Prepare FOR CRUST
2. Prepare 1 cup plus 2 tablespoons crushed chocolate graham crackers
3. Prepare 2 tbsp crushed butter finger candy
4. Prepare 2 tbsp salted butter, melted
5. Prepare PEANUT BUTTER CHEESECAKE FILLING
6. Take 12 oz cream cheese, at room temperature
7. Prepare 1/4 cup sour cream
8. Prepare 1/2 cup creamy peanut butter
9. Take 2/3 cup granulated sugar
10. Prepare 1 large egg
11. Prepare 1 large egg yolk
12. Take 1/2 tsp vanilla extract
13. Prepare 1/8 tsp sea salt
14. Prepare CHOCOLATE GANACHE TOPPING
15. Prepare 1/2 of my recipe for Chocolate Ganache Frosting recipe attached in. direction step # 9
16. Prepare GLARNISH
17. Prepare 12 honey roasted peanuts
18. Prepare 1/4 cup crushed butter finger candy

Garnish with chopped peanuts, pressing them in softly to adhere to the ganache. Add in both sugars and beat smooth. Coat the mini-cheesecake moulds with cooking spray. For the base In the bowl of a food processor, combine the digestive biscuit crumbs and peanuts and pulse several times or until thoroughly incorporated.

Steps to make Peanut Butter Indivdual Cheesecakes Topped with Chocolate Ganache:

1. Line 12 standard muffin tins with foil liners. Preheat the oven to 325
2. Combine graham cracker crumbs, the 2 tablespoons crushed butter finger candy and butter until moistened
3. Press mixture firmly and evenly into foil lined muffin tins Refigerate white preparing filling
4. Make Peanut butter Cheezecake Filling
5. Beat cream cheese, sour cream and peanut butter u til well combined
6. Beat in sugar, then egg and egg yolk, vanilla and salt until smooth
7. Divide mixture evenly over crusts in muffin tins
8. Bake 20 to 25 minutes until set. Cool in pan, on wire rack until room temperature about 1 hour. Then refigerate at least 6 hours before removing foil liners
9. Top each cheesecake with some chocolate ganache,frost recipe is attached below. Sprinkle with crushed butter finger candy and top with a honey roasted peanut https://cookpad.com/us/recipes/352391-whipped-chocolate-ganache-frosting-filling (see recipe)
10. Done and ready to serve!

Add the melted butter, sugar and cinnamon. Pulse a few more times to combine. While the cheesecake is cooling, prepare the ganache. Place the chocolate chips and heavy cream in a microwave safe bowl. Do this until the chocolate is completely melted and smooth, being careful to not let the chocolate get too hot.

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