Individual Peanut Butter Cheesecake

Makes 12 cheesecakes

Ingredients

For the Crust:
1-1/2c graham cracker crumbs
4T sugar
1/4c butter, melted
couple dashes salt

For the Filling:
2 (8-ounce) packages cream cheese, softened
1c sugar
1t vanilla
1/2c creamy peanut butter
3T flour
2 eggs

Instructions

1. Preheat oven to 350. Line a 12-count muffin tin with 12 cupcake cups.
2. In a bowl, mix together graham cracker crumbs, melted butter, sugar, and salt until well combined. Using a tablespoon, scoop a heaping tablespoon into the bottom of each cup. Use the rounded back of the tablespoon to press crust down into cup and slightly up the sides. Set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese and sugar together until smooth, being sure to scrape sides and bottom of bowl. Add vanilla and peanut butter. Beat again until smooth. While mixer is going, sprinkle in the flour, then add the eggs one at a time until creamy and fully incorporated.
4. Scoop the peanut butter mixture into a piping bag or gallon-sized plastic zip bag with the tip cut off. Squeeze the mixture into cups, using a circular motion until almost full.
5. Bake for 20 minutes or until centers are set. Allow to cool to room temperature on a cooling rack. Serve at room temperature or refrigerate and serve later.

Peanut Butter Brownie Trifle

(slightly adapted from Taste of Home)

1 fudge brownie mix (13-inch x 9-inch pan size)

2 packages (13 ounces each) miniature peanut butter cups
4 cups cold 2% milk

2 packages (5.1 ounces each) instant vanilla pudding mix
1 cup creamy peanut butter
4 teaspoons vanilla extract
2 cartons (8 ounces each) frozen whipped topping, thawed

Prepare brownie batter according to package directions. 

 

Bake in a greased 13-in. x 9-in. baking pan at 350° for 20-25 minutes or until a toothpick inserted near the center comes out with moist crumbs (do not overbake). 

 

Cool on a wire rack; cut into 3/4-in. pieces. 

 

Cut peanut butter cups in half; set aside 1/3 cup for garnish. 

 

In a large bowl, whisk milk and pudding mixes for 2 minutes (mixture will be thick). 

 

Add peanut butter and vanilla; mix well. 

 

Fold in 1-1/2 cartons whipped topping. 

 

Place a third of the brownies in a 5-qt. glass bowl; top with a third of the remaining peanut butter cups. 

 

Spoon a third of the pudding mixture over the top. 

 

Repeat layers twice. 

 

Cover with remaining whipped topping; garnish with reserved peanut butter cups. 

 

Refrigerate until chilled.