adventure-belifeschaos:

Mini Peanut Butter and Nutella Cheesecake. 

Ingredients:

• 1 cup finely crushed chocolate graham crackers
• 3 tablespoons unsalted butter or margarine, melted
• 2 (8oz) packages cream cheese, softened
• 1/2 cup peanut butter or 1/2 cup nutella or to make a half batch of each, 1/4 cup peanut butter and 1/4 nutella
• 2/3 cup granulated sugar
• 1 tablespoon flour
• 1 teaspoon vanilla
• 2 eggs

Directions

1. Preheat oven to 350 degrees F. Line a cupcake pan with 12 paper liners.
2. In a small mixing bowl, mix together the graham cracker crumbs and butter. Press crumbs onto the bottom of the cupcake liners.
3. If you are making all peanut butter cheesecakes or all nutella chessecakes: In a large mixing bowl, mix together cream cheese, peanut butter or nutella, sugar, flour, and vanilla with an electric mixer on medium speed until well combined. Beat in eggs until well combined.
4. If you are making half peanut butter and half nutella cheesecakes: In a medium mixing bowl, mix together one 8 oz. package of cream cheese, 1/4 cup of peanut butter, 1/3 cup of sugar, 1/2 tablespoon of flour, and 1/2 teaspoon of vanilla until well combined. Beat in 1 egg until well combined. In a second mixing bowl mix the 1/4 cup nutella, and the remaining sugar, flour, and vanilla until well combined. Beat in the remaining egg until well combined. 
5. Spoon cheesecake filling onto tops of crusts. Bake at 350 degrees F for 18-22 minutes or until set on top but still soft. Remove from oven and cool completely.
6. When cooled completely, place chocolate chips and cream in small microwaves safe bowl in microwave on high in 30 second intervals, stirring after each interval, until smooth. Spoon the chocolate on top of each cheesecake.
7. Refrigerate cheesecakes for at least 3 hours or overnight. Store in refrigerator.

tagged as: fuckyeahnutella. nutella. recipe.
reblogged from adventure-belifeschaos
originally posted by adventure-belifeschaos