Peanut Butter Caramel Mini Cheesecakes

Prepare the Crust: Preheat your oven to 325°F (165°C). In a small bowl, combine the crushed graham crackers and melted butter. Mix until the crumbs are well coated. Spoon the mixture into the bottom of a muffin tin, pressing down gently to form a crust in each muffin cup. Bake the crusts for about 8 minutes, then remove from the oven and set aside to cool.

Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Add the peanut butter, caramel sauce, sugar, and vanilla extract, and continue beating until well combined. Add the eggs, one at a time, beating after each addition until fully incorporated.

Assemble the Mini Cheesecakes: Spoon the cheesecake filling over the cooled graham cracker crusts, filling each muffin cup almost to the top. Use the back of a spoon to smooth the tops. Bake for 18-20 minutes or until the edges are set and the centers are slightly jiggly. Remove from the oven and allow the cheesecakes to cool to room temperature before transferring them to the fridge.

Chill and Serve: Refrigerate the mini cheesecakes for at least 2 hours (or overnight) to allow them to set fully. Once chilled, top each cheesecake with a drizzle of caramel sauce and a sprinkle of chopped roasted peanuts.

Serve: Serve the cheesecakes chilled, and enjoy the perfect balance of peanut butter, caramel, and creamy cheesecake in every bite!

Serving and Storage Tips:

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