Peanut Butter Cheese Cake Minis

Recipe courtesy Paula Deen

Recipe SummaryDifficulty: Easy
Prep Time: 15 minutes Cook
Time: 20 minutes
Yield: 12 cakes

Crust: 1 1/2 cups graham cracker crumbs 4 tablespoons sugar 1/4 cup (1/2 stick) butter, melted 12 bite-size 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 almond extract 2 eggs

Preheat oven to 350 degrees F. 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 crust into 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.