Ingredients
Brownie Crust Ingredients
Cooking spray
6 tablespoons of butter, melted
1 1/4 cups sugar
2 eggs
1/3 cup unsweetened cocoa
1 cup all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
Cheesecake Batter Ingredients
2 pounds cream cheese (softened)
5 eggs
1 1/2 cups brown sugar, packed
1 cup peanut butter, creamy
1 tablespoon vanilla extract
1 /2 cup heavy cream
Peanut Butter Topping Ingredients
1 cup peanut butter, creamy
3 tablespoons butter
Directions
Brownie Crust Directions
Preheat oven to 350ºF. In a medium bowl, add butter, sugar, and vanilla extract. Stir the ingredients until they're mixed well. Add eggs, cocoa, flour, baking powder, and salt. Mix them together until you have a brownie-like batter.
Grease your muffin pan, with cooking spray. Add a spoonful of brownie crust into each muffin cup. Spread it out as evenly as you can in the cup. Bake for 10 minutes. Pull muffin pan out of oven, and set aside. Turn heat down to 325ºF.
Cheesecake Directions
Add cream cheese to a large bowl. Mix in 1 egg in at a time. Stir in sugar, peanut butter, vanilla extract, and the heavy cream. Mix until the consistency is smooth. Add a large spoonful of cheesecake batter to each muffin cup. Allow to cool, then place it in the fridge for at least 1 hour.
Peanut Butter Topping
Heat peanut butter and butter in a small saucepan on medium heat, while continually stirring. When it's thinned out, removed from heat and set aside until you’re ready to drizzle it on top on your cheesecake bites! Drizzle peanut butter on top of the Peanut Butter Cheesecake Bites. Add a couple of peanuts for garnish if you like! Serve and enjoy! Refrigerate any leftovers (if there are any!!!)
Nutrition information per serving:
Calories: 800
Fat: 57g
Trans fats: 0g
Cholesterol: 195mg
Carbohydrate: 60g
Protein: 20g
Sugar: 45g
Sodium: 540mg