individual peanut butter cheesecake

I was sitting at home on my day off yesterday wondering what I should bake. I have some raspberries I wanted to use but I tend to use fruit a lot in my baking so I figured I would try something different. I came across a recipe for peanut butter cheesecake and I knew that would be a hit. 


fills a 12 cup regular size muffin tin
or 24 cup mini muffin tin

Ingredients

For the Crust:
1 1/2 cups graham cracker crumbs
4 tablespoons sugar
1/4 cup butter, melted
couple dashes salt

For the Filling:

2 (8-ounce) packages cream cheese, softened
1 cup sugar
1 teaspoon vanilla
1/2 cup creamy peanut butter
3 tablespoons flour
2 eggs

Directions

1. Preheat oven to 350 F. and line your muffin tin with cupcake cups.

2. In a bowl mix graham cracker crumbs, melted butter, sugar, and salt until combined. Scoop heaping tablespoons into the bottom of each cup and use the spoon to press down the crust.

3. In a stand mixer beat cream cheese until smooth. Add sugar, vanilla, and peanut butter and mix until smooth.

4. While mixer is still going add the flower and eggs one at a time until creamy and completely mixed

5. Scoop peanut butter mix into a piping bag or lunch bag and cut the tip off. squeeze mixture into the cups until almost full.

6. Bake for 20 minutes or until the centers are set. Cool on cooling rack and eat at room temperature or refrigerate and serve later.