NUTS: You can add a half cup of chopped peanuts if you want an even nuttier version of the mini cheesecakes. When baking, it is always best to weigh your ingredients, particularly flour. I include measurements in grams, ounces, cups, tablespoons, or teaspoons to make it easier for you.

Make the Cheesecake: In the bowl of an electric mixer fitted with the paddle attachment, or in a large bowl using a handheld mixer, beat the cream cheese and peanut butter together on low speed until creamy, about 2-3 minutes.

Bake crust in preheated oven for 10 minutes. Remove from the oven and reduce the temperature to 300°F.

Heavy cream for the filling can be replaced with sour cream. Use exact same quantity as the heavy cream.To give the cookie cups even more flavor, I sprinkled on some chopped peanuts and added some dark chocolate. Microwave in 30 second intervals for about 1 minute (two 30-second bursts in the microwave). Slowly stir mixture until chocolate melts and forms a smooth, glossy ganache. PERFECTLY PORTIONED: These individual-sized cheesecakes are not only adorable but also practical. They eliminate the need for slicing and serving, making them a hassle-free dessert. Prepare Water Bath: Take 1 extra large piece of aluminum foil that’s bigger than your springform pan. Place springform pan in the centre and fold aluminum up to the sides to cover the outside of the pan. This ensures that no water seeps into the pan during the water bath. Alternatively, I placed my pan in a slightly larger round pot to completely protect my crust from the water. Place the pan into a larger pan big enough to hold the water. For mini cheesecakes, this might be a little difficult as the surface of the cheesecakes is small. So suffice if you keep to the baking time as indicated in the recipe.

What I Put My Cheesecake in For the Water Bath: 9-inch Springform Pan | 10-inch Round Cake Pan | 11x15-inch Rectangular Cake Pan Baking the Cheesecake: Bake at 300°F for about 1 hour and 25 minutes. The cheesecake is done when the edges are set and the center jiggles just slightly. To make the cheesecake itself, you’ll need a few simple ingredients like cream cheese, peanut butter, sugar, cornstarch, sour cream, vanilla extract and eggs. The recipe combines the rich and indulgent flavors of a classic cheesecake with the irresistible deliciousness of your favorite candy bar to create a truly decadent dessert.I drizzled chocolate ganache over the top of my caramel-topped cookie cups but hot fudge sauce or chocolate ice cream topping will work great too. Bring 6 cups of water to a boil, then carefully pour into the larger pan. The water should only be a few inches up the sides of the pan. Do not go over the top. Scoop the ganache into a large bowl and use a handheld electric mixer to beat the ganache until it’s fluffy. Press the cookie crumbs down firmly with a rolling pin (the ends), or with a spoon to form an even layer. Set the prepared crust aside. Fill chocolate ganache and the homemade caramel sauce into one piping bag each. Cut a tiny hole at the ends. Pipe them in zig-zag patterns on the cheesecakes.