Ingredients:

  • 1 ½ cups (150g) graham cracker crumbs
  • 5 tablespoons (70g) unsalted butter, melted
  • 2 tablespoons (25g) granulated sugar
  • 16 ounces (450g) cream cheese, softened
  • ¾ cup (150g) granulated sugar
  • ½ cup (120g) creamy peanut butter
  • 2 large eggs
  • 2 tablespoons heavy cream
  • 1 teaspoon vanilla extract
  • Melted chocolate (optional)
  • Reese's Peanut Butter Cups (optional)
  • Chopped peanuts (optional)

Instructions:

  1. Combine graham cracker crumbs, melted butter, and sugar. Press firmly into the bottom of each muffin tin liner.
  2. Bake the crust for 5 minutes at 350°F (175°C) for a sturdier base. Allow to cool slightly.
  3. Beat cream cheese and sugar until smooth. Add peanut butter and mix until well combined.
  4. Beat in eggs one at a time, mixing until just combined. Do not overmix.
  5. Stir in heavy cream and vanilla extract.
  6. Pour or spoon the filling into the prepared crusts, filling each about ¾ full.
  7. Bake at 325°F (160°C) for 18-22 minutes, or until the edges are set but the center still has a slight jiggle.
  8. Let the cheesecakes cool completely in the muffin tin. Then, cover and refrigerate for at least 1 hour before serving.
  9. Drizzle with melted chocolate, top with chopped peanut butter cups, or sprinkle with chopped peanuts before serving.