Mini Peanut Butter Butterfinger Cheesecakes

There are many things to love about these mini peanut butter butterfinger cheesecakes, but one of the BEST things is how easy they are! No water bath is required. Simply line a cupcake tin with paper liners, fill, and bake. It’s scary simple! Scary only because once you take a bite of these babies… you’re gonna wanna make them again and again!

Ingredients :

For the Oreo Crust:

• 14 Oreo cookies
• 2 tablespoons unsalted butter, melted
• For the Peanut Butter Butterfinger Cheesecake Filling:
• 12 ounces Full-Fat Cream Cheese, very soft (use brick-style cream cheese for best results)
• 1/2 cup full-fat sour cream, at room temperature
• 1/3 cup creamy peanut butter
• 3/4 cup Granulated Sugar
• 2 large Eggs plus 1 Egg Yolk, at room temperature
• 1 and 1/2 tablespoons All-purpose Flour
• 2 full-size Butterfinger candy bars, chopped into bits

For the Peanut Butter Glaze:

• 1/2 cup creamy peanut butter
• 1 tablespoon confectioners' sugar

Garnish:

• 1 full-size Butterfinger candy bar, chopped into bits

Instructions :

1. Preheat oven to 325 degrees (F). Line a 12-cup muffin tin with paper liners, lightly spray liners with non-stick spray and set aside.
2. For the Oreo Crust:
3. ........................
4. ............................
5. ................................

full recipes please see : bakerbynature.com

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