One of my banking coworkers from the eighties was a saucy belly dancer with a motherly love for the twenty-year-old me. She went on to write a few romance novels right after we parted ways, but I remember her for something far more delicious – her peanutty chocolate cheesecakes. She is a lovely, colorful lady I will never forget and her racy little cheesecakes shall remain close to my heart as well.
- 1 package graham crackers (9 crackers)
- 4 tablespoons melted butter
- 2 tablespoons sugar
- 11 ounces of cream cheese, softened
- 1/2 cup sugar
- 1 teaspoon vanilla
- 1/2 cup semi sweet chocolate chips
- 1/2 cup creamy peanut butter
Preheat oven to 325F.
Crush graham crackers in food processor then slowly add melted butter and sugar. Line 48 mini muffin tins with mini muffin liners. Press 1 teaspoon of graham cracker into the bottom of each.
Place softened cream cheese into mixing bowl and use whip attachment to whip well. Add sugar and vanilla.
Melt chocolate chips over a double boiler then stir into melted chocolate.
Stir peanut butter into remaining cream cheese.
Place one teaspoon of chocolate mixture and one teaspoon of peanut butter mixture into muffin liners.
Bake for 20-25 minutes. Leave cheesecakes in pan until cool, the place them in fridge to chill.
Serve garnished with whipped cream and your choice of sprinkles just to satisfy your naughty side.
Remember to enter the Trophy Cupcakes give-away – ends on Sunday Nov. 25th at midnight!