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Mini Buckeye cheesecakes

Published on April 25, 2014, by in Recipes.

 

If you are not from the midwest and don’t know what a buckeye is, in terms of food, you are missing out. These are buckeye inspired mini cheesecakes that I made for Brian to take for dessert at a recent guys night dinner he attended. I have to admit that I snagged one, before they went out the door. This recipe is much less sweet thanks to the cheesecake part than a real buckeye. You could probably just call them peanut butter chocolate cheesecakes.

Ingredients:

  • 1 cup finely crushed chocolate Teddy Grahams(or other plain chocolate cookie)
  • 3 tablespoons unsalted butter, melted
  • 16 oz cream cheese, softened
  • 1/2 cup peanut butter
  • 2/3 cup granulated sugar
  • 1 tablespoon flour
  • 1 teaspoon vanilla
  • 2 eggs
  • 1/2 bag of chocolate chips of choice
  • 1/4 cup heavy cream
  • 1/4 cup finely chopped peanuts

Pre-heat an oven to 350 degrees. Line a cupcake pan with 12 muffin liners.

In a small mixing bowl, mix together the chocolate crumbs and melted butter.

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Press firmly into a thin layer in the bottom of the cupcake line to form a crust.

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In a large mixing bowl, mix together cream cheese, peanut butter, sugar, flour, and vanilla. I used my Kitchen Aid on speed 5 or 6 to do this, stopping once to scrape down the sides. Add in 2 eggs, and beat again until well combined.

Spoon the cheesecake filling on top of crusts, until 2/3 full.

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At this point, I had left over crust crumbs and batter. I think this recipe could really make 18 moderate sized cheesecakes. That, or I have a smaller than usual muffin tin. At this point, I was out of liners, so I put the remaining ingredients in a pie pan and baked a mini pie with it instead.

Bake for 16-20 minutes or until set on top but still soft. Remove from oven and cool completely.

Once cool, place chocolate chips(I used milk chocolate) and heavy cream in a small microwave safe bowl. Microwave for 15 seconds at time, stirring in between to melt, but not burn chocolate. Spoon the chocolate on top of the cheesecakes. Sprinkle with nuts.

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Refrigerate cheesecakes for at least 3 hours or overnight. Store remainder of cheesecakes in the refrigerator.