Ingredients
Scale
- 8 oz cream cheese, softened
- 1/2 cup smooth peanut butter
- 1/2 cup granulated sugar
- 1 tsp pure vanilla extract
- 2 large eggs (room temperature)
- 1 cup graham cracker crumbs
- 4 tbsp unsalted butter, melted
- 1/2 cup caramel sauce (store-bought or homemade)
Instructions
- Preheat oven to 325°F (160°C). Line a muffin tin with paper liners.
- In a bowl, combine graham cracker crumbs and melted butter. Press about one tablespoon into each lined muffin cup to form the crust.
- In a mixing bowl, beat cream cheese until smooth. Add peanut butter, sugar, eggs, and vanilla; mix until fluffy.
- Spoon filling over each crust, filling three-quarters full. Bake for 18-20 minutes until edges are set but centers jiggle slightly.
- Cool completely before refrigerating for at least two hours. Drizzle with warm caramel sauce before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake (70g)
- Calories: 240
- Sugar: 14g
- Sodium: 210mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 50mg