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Reviews
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Views
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Date Recipe posted
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0
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435
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Thu April 24, 2008
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Recommended By
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Average Rating
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No recommendations
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None indicated
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Description:
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Peanut Butter Cup Cheesecake Minis
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Ingredients:
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Peanut Butter Cheese Cake Minis
Ingredients & Directions:
Crust:
1 cup ground walnuts or pecans
1/2 cups graham cracker crumbs
4 tablespoons Splenda
2 stick butter, melted
12 Russell Stovers low carb Peanut Butter Cups
Filling:
2 (8-ounce) packages cream cheese, at room temperature
1 cup Splenda
1/4 cup Carb Quick (You can leave this out, it will taste just fine)
2 teaspoon pure vanilla extract or almond extract
2 eggs
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How To Prepare:
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Preheat oven to 350 degrees F. Place a paper cupcake liner in each cup of a standard muffin pan.
To make crust:
In a bowl, combine graham cracker crumbs, Splenda and melted butter until crumbs are moistened. Press crust into bottom of each muffin cup. Put 1 peanut butter cup into the center of each crust.
To make the filling:
Beat cream cheese with a handheld electric mixer until fluffy. Add Splenda, Carbquick, and vanilla, beating well. Add eggs, 1 at a time, beating well after each addition. Spoon cream cheese mixture over peanut butter cups and graham cracker crusts. Bake until just set, about 20 minutes. Allow to cool completely before serving.
Prep Time: 35 minutes
Cook Time: 20 minutes
Difficulty: Easy
Yield: 12 cakes
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Number of Servings:
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12
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Carbs per serving - include all nutritional information if known:
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8-10 a piece
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Preparation Time:
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15-20 minutes
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Effort (Easy, Average, Difficult):
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Easy
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Source:
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Paula Deen's Cooking Show
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