Skip to content
Ingredients:
For the Crust:
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 6 tablespoons (84g) unsalted butter, melted
For the Cheesecake:
– 12 ounces (340g) cream cheese, softened
– 1/2 cup granulated sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– 1/2 cup creamy peanut butter
For the Caramel Sauce:
– 1 cup (200g) granulated sugar
– 1/2 cup (120ml) heavy cream
– 1 teaspoon sea salt
– 1 tablespoon unsalted butter
Instructions:
To Make the Crust:
1. Preheat oven to 325°F (165°C). Line a mini muffin tin with paper liners.
2. In a medium bowl, mix together the graham cracker crumbs and sugar. Stir in the melted butter until well combined.
3. Press about 1 tablespoon of the crust mixture into the bottom of each muffin cup.
To Make the Cheesecake:
1. In a large mixing bowl, beat the cream cheese until smooth. Add the granulated sugar and beat until combined.
2. Beat in the eggs one at a time, followed by the vanilla extract.
3. Beat in the peanut butter until well combined.
4. Divide the cheesecake batter evenly among the muffin cups.
5. Bake for 15-18 minutes or until the edges are set and the centers are slightly jiggly.
To Make the Caramel Sauce:
1. Combine the sugar, heavy cream, and sea salt in a small saucepan. Cook over medium heat, stirring constantly, until the sugar dissolves.
2. Increase heat to medium-high and bring to a boil. Cook for 5-7 minutes or until the caramel turns a deep amber color.
3. Remove from heat and stir in the butter until melted.
To Assemble:
1. Allow the cheesecakes to cool completely in the pan.
2. Drizzle the caramel sauce over the cooled cheesecakes.
3. Refrigerate for at least 4 hours or overnight.
Tips:
– To ensure the cheesecakes release easily from the pan, make sure to line the muffin tin with paper liners.
– If the caramel sauce crystallizes, reheat it gently over low heat, stirring constantly.
– You can adjust the amount of peanut butter to your taste.