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How to Make Flan
Peruvian Arroz con Pollo
Mini Peanut Butter Cheesecakes
mini peanut butter cheesecakes
vanilla wafer cookies
package (8 oz) plus 1 package (3 oz) cream cheese, softened
one-inch chocolate-covered peanut butter cup candies, unwrapped
Heat oven to 350° F. Line 12 muffin cups, 2 1/2x1 1/4 inches, with paper baking cups. Place 1 cookie, flat side down, in each cup.
Beat cream cheese and sugar in medium bowl with electric mixer on high speed until fluffy. Beat in vanilla. Beat in eggs, one at a time. Fill cups 3/4 full. Press 1 candy into cheese mixture in each cup until even with top of cheese mixture.
Bake about 15 minutes or until set. Immediately remove from pan to wire rack. Cool 15 minutes. Cover and refrigerate at least 2 hours but no longer than 5 days. Cover and refrigerate any remaining cheesecakes.
If you're not fond of peanut butter cup candies, you can use 1 tablespoon of miniature semisweet chocolate chips in place of each cup. Just press the chips gently into the cheese mixture with the bottom of a teaspoon.
Idea These make great traveling companions! Just place them in an airtight plastic container, and place upright in your beach bag or backpackùa guaranteed afternoon pick-me-up.
Calories from Fat
% Daily Value
% Daily Value*:
*Percent Daily Values are based on a 2,000 calorie diet.
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