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To make these peanut butter caramel mini cheesecakes, gather your ingredients first. You need graham cracker crumbs, butter, sugar, cream cheese, peanut butter, eggs, caramel sauce, and peanuts. Each item plays a big role in the taste.

Irresistible Peanut Butter Caramel Mini Cheesecakes

Indulge your sweet tooth with these Irresistible Peanut Butter Caramel Mini Cheesecakes! Easy to make and perfect for any occasion, these delightful treats feature a creamy filling, a buttery crust, and a rich caramel drizzle. Whether you're hosting a gathering or craving a quick dessert, this recipe is sure to impress. Click through to explore the full recipe and learn how to create these mouthwatering mini cheesecakes at home!
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Ingredients
  

1 cup graham cracker crumbs

1/4 cup unsalted butter, melted

2 tablespoons sugar

16 oz cream cheese, softened

1/2 cup granulated sugar

1/2 cup creamy peanut butter

1 teaspoon vanilla extract

2 large eggs

1/2 cup caramel sauce (store-bought or homemade)

1/4 cup chopped peanuts, for garnish

Whipped cream, for garnish

Instructions
 

Preheat the Oven: Preheat your oven to 325°F (160°C). Line a 12-cup muffin tin with cupcake liners.

    Make the Crust: In a medium bowl, mix the graham cracker crumbs, melted butter, and sugar until combined. Press about 1 tablespoon of the mixture into the bottom of each cupcake liner to form the crust.

      Prepare the Cheesecake Filling:

        - In a large mixing bowl, beat the softened cream cheese and granulated sugar together using an electric mixer until smooth and creamy.

          - Add the peanut butter and vanilla extract; mix until fully incorporated.

            - Add the eggs one at a time, mixing on low speed until just combined. Be careful not to overmix.

              Fill the Liners: Spoon the cheesecake mixture into each cupcake liner, filling them until they are about 3/4 full.

                Add Caramel: Drizzle a teaspoon of caramel sauce on top of each filled cheesecake. Use a toothpick or a small knife to gently swirl the caramel into the cheesecake batter.

                  Bake: Bake in the preheated oven for about 20-25 minutes or until the edges are set but the center is slightly jiggly (they will firm up as they cool).

                    Cool Down: Turn off the oven and crack the door, allowing the mini cheesecakes to cool for about 15 minutes. Then, remove them from the oven and let them cool to room temperature before refrigerating for at least 2 hours to set.

                      Serve: Before serving, top each mini cheesecake with a dollop of whipped cream and a sprinkle of chopped peanuts.

                        - Prep Time, Total Time, Servings: 20 mins | 2.5 hours (includes cooling time) | 12 mini cheesecakes

                          Enjoy your delicious mini cheesecakes as a delightful treat!