Peanut Butter Mini Cheesecakes {with a caramel drizzle}
For the crust:
  • 1½ cups graham cracker crumbs
  • 4 tablespoons sugar
  • ¼ cup (1/2 stick) butter, melted
  • 12 bite-size peanut butter cups
For the filling:
  • 2 (8-ounce) packages cream cheese, at room temperature
  • 1 cup sugar
  • ¼ cup all-purpose flour
  • 1 teaspoon almond extract
  • 2 eggs
  1. Preheat oven to 350 degrees F. Place a paper cupcake liner in each cup of a standard muffin pan.
  2. Combine graham cracker crumbs, sugar and melted butter in a large bowl, until crumbs are moistened. Press crust into bottom of each muffin cup. Put 1 peanut butter cup into the center of each crust.
  3. Beat cream cheese with an electric mixer until fluffy. Add sugar, flour, and vanilla, beating well.
  4. Add eggs, 1 at a time, beating well after each addition.
  5. Spoon cream cheese mixture over peanut butter cups and graham cracker crusts.
  6. Bake until just set, about 20 minutes. Allow to cool completely then top with whipped cream and caramel, if desired.
barely adapted from Paula Deen
Recipe by Kitchen Meets Girl at