Chocolate Peanut Butter Cheese Cups
By: Amy Alessio
Published: Sunday, February 28, 2010 - 1:57pm

Ingredients




24 Mini Chocolate Chip Famous Amos cookies
24 Cupcake liners
8 ounces packages cream cheese, softened
3/4 cup granulated sugar
2 eggs
2 tablespoons Hershey’s Chocolate Syrup
1/4 cup creamy Peter Pan Peanut Butter
Nestle Milk Chocolate Chips, at least 96

Preparation

1 Preheat oven to 350 degrees F, with the rack in the center of the oven. 2 Put a cupcake liner in each of 2 muffin pans, or 24 muffins. 3 Place one mini chocolate chip cookie in each muffin cup, flat side down. 4 Blend the cream cheese with the granulated sugar until smooth. 5 Add eggs, mixing each one in after it is added. 6 Add 2 full Tablespoons of the Hershey’s Syrup and mix in. 7 Slow mixer down a couple of speeds and add peanut butter. Blend until smooth. 8 Put batter on top of chocolate chip cookies in each muffin cup until each is about half-full. 9 Place 4 – 5 chocolate chips on the top of each cheesecake. 10 Bake for 15 – 20 minutes until top is set. 11 Cool the pans on wire racks – leaving the cheesecakes in the pans. 12 Place the pans with the cheesecakes in the refrigerator for at least 3 hours. 13 Gently remove cupcake papers and serve.

About


I use this photo for some of my talks (I give presentations on Vintage Cookbooks, and this photo is from the Crazy About Cakes show presented at 9 libraries in Winter 2010.) , as it shows poke cake which comes into fashion at times, and also mini cheesecakes the early 70's cocktail party staple. Joanne Fluke uses mini cherry cheesecakes in one of her great Hannah Swensen mysteries. I think they became popular after cherries jubilee went out.
These are easy and fun to make. You can do it with a cheesecake mix, even. Take vanilla wafers and put them in cupcake papers. Pour in some cheesecake mix, made up, and bake. Top with fruit.
Or - I've made a new version. Enjoy!
(followed by recipe)