Description
Indulge in these decadent Peanut Butter Caramel Mini Cheesecakes for a delightful sweet treat. Creamy peanut butter cheesecake filling on a graham cracker crust, topped with luscious caramel sauce and chopped peanuts.
Ingredients
Scale
Graham Cracker Crust:
- 1 cup graham cracker crumbs
- 3 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
Cheesecake Filling:
- 16 ounces cream cheese, softened
- 1/2 cup creamy peanut butter
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
- 1/4 cup heavy cream
- 1/2 cup caramel sauce, plus more for topping
Garnish:
- 1/4 cup chopped peanuts for garnish
- Whipped cream for serving
Instructions
- Prepare Crust: Preheat oven to 325°F. Mix graham cracker crumbs, 3 tablespoons sugar, and melted butter. Press into liners and bake.
- Make Filling: Beat cream cheese, peanut butter, and sugar. Add eggs, vanilla, sour cream, and heavy cream. Divide batter into liners.
- Bake: Bake for 18–20 minutes. Cool, then chill for 2 hours.
- Finish: Drizzle with caramel, top with whipped cream, and sprinkle with peanuts.
Notes
- For extra crunch, use chopped pretzels instead of peanuts on top.
- Store leftovers in the refrigerator for up to 4 days.
- Cheesecakes freeze well if wrapped tightly.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 290
- Sugar: 19 g
- Sodium: 160 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 55 mg
