Peanut Butter Cheesecake Minis - Paula Deen - cooking recipe

Ingredients

Crust
1 1/2 cups graham cracker crumbs
4 tablespoons sugar
1/4 cup butter, melted
12 miniature peanut butter cups
Filling
2 (8 ounce) packages cream cheese, at room temperature
1 cup sugar
1/4 cup all-purpose flour
1 teaspoon pure vanilla extract or 1 teaspoon almond extract
2 eggs

Preparation

Preheat oven to 350 degrees Fahrenheit.
Place a paper cupcake liner in each cup of a standard muffin pan.
To make crust, in a bowl, combine graham cracker crumbs, sugar and melted butter until crumbs are moistened.
Press some crust into the bottom of each muffin cup.
Put 1 peanut butter cup into the center of each crust.
Beat cream cheese with a handheld electric mixer until fluffy.
Add sugar, flour, 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.