Commercial RecipeREESE'S Peanut Butter Mini Cheesecakes

Name: REESE'S Peanut Butter Mini Cheesecakes
Yield: 82 mini cheesecakes
Ingredients: PEANUT BUTTER CRUMB CRUST; 4-1⁄2 oz. (1⁄2 cup) REESE'S Peanut Butter Sauce (Item# 35031); 3 oz. (6 Tbsp.) salted butter; 12 oz. (3 cups) crushed vanilla wafer crumbs; 4 oz. (1 cup) powdered sugar; PEANUT BUTTER CHEESECAKES; 3 lbs. cream cheese, softened; 8 oz. (1 cup) sugar; 4 tsp. vanilla extract; 7 oz. (4 large) eggs; 9 oz. (1 cup) REESE'S Peanut Butter Sauce; 12 oz. (2 cups) HERSHEY'S Milk Chocolate Chips (Item# 61425); MILK CHOCOLATE GANACHE; 12 oz. (2 cups) HERSHEY'S Milk Chocolate Chips (Item# 61425); 6 oz. (3⁄4 cup) heavy cream; 42 REESE'S Peanut Butter Cups Minis, cut in half (Item# 47020)

Details

Time: 0 minutes
Yields: 82 mini cheesecakes

Lovers of both cheesecake and peanut butter will adore these REESE'S Peanut Butter Mini Cheesecakes. These bite-sized sweets are sure to impress — picture a golden brown peanut butter crumb crust underneath cheesecake sweetened by REESE'S Peanut Butter Sauce, topped by a dollop of HERSHEY'S Milk Chocolate Chip ganache and REESE'S Peanut Butter Cups Minis. Eye candy!

Ingredients & Directions

Ingredients

PEANUT BUTTER CRUMB CRUST
4-1⁄2 oz. (1⁄2 cup)

REESE'S Peanut Butter Sauce (Item# 35031)
3 oz. (6 Tbsp.)

salted butter
12 oz. (3 cups)

crushed vanilla wafer crumbs
4 oz. (1 cup)

powdered sugar
PEANUT BUTTER CHEESECAKES
3 lbs.

cream cheese, softened
8 oz. (1 cup)

sugar
4 tsp.

vanilla extract
7 oz. (4 large)

eggs
9 oz. (1 cup)

REESE'S Peanut Butter Sauce
12 oz. (2 cups)

HERSHEY'S Milk Chocolate Chips (Item# 61425)
MILK CHOCOLATE GANACHE
12 oz. (2 cups)

HERSHEY'S Milk Chocolate Chips (Item# 61425)
6 oz. (3⁄4 cup)

heavy cream
42

REESE'S Peanut Butter Cups Minis, cut in half (Item# 47020)

READY TO MAKE THIS?

Directions

Heat convection oven to 275°F (standard oven: 325°F). Generously spray small muffin cups (2 inches in diameter by 1 inch deep) with vegetable cooking spray.

Prepare PEANUT BUTTER CRUMB CRUST: Place REESE'S Peanut Butter Sauce and butter in medium microwave-safe bowl. Microwave at MEDIUM (50%) 30 seconds; stir. If necessary, microwave at MEDIUM an additional 10 seconds at a time, stirring after each heating, until butter is melted, and mixture is smooth when stirred. Add vanilla wafer crumbs and powdered sugar, stirring until blended. Evenly divide crumb mixture (approximately 1 tablespoon) onto bottom of each prepared muffin cups, pressing down gently with spoon.

Prepare PEANUT BUTTER CHEESECAKES: Mix cream cheese, sugar and vanilla in 20 qt. bowl of mixer fitted with paddle attachment until smooth and creamy. Add REESE'S Peanut Butter Sauce and eggs, mixing until fully incorporated. Stir in HERSHEY'S Milk Chocolate Chips. Using #40 scoop (1 oz.), fill each prepared muffin cup with batter.

Bake 25 minutes* or until set.** Remove from oven to wire rack. With knife, loosen cheesecakes from side of pans. Cool completely in pans. Refrigerate several hours or overnight before removing from pans.

Prepare MILK CHOCOLATE GANACHE: Place HERSHEY'S Milk Chocolate Chips and heavy cream in large microwave-safe bowl. Microwave at HIGH (100%) 1 minute; stir. If necessary, microwave at HIGH an additional 10 seconds at a time, stirring after each heating, until chocolate chips are melted, and mixture is smooth when stirred. Let cool. Refrigerate 1 hour or until firm enough to pipe on cooled cheesecakes as desired. Garnish with REESE'S Peanut Butter Cup Minis half.