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- 1 cup graham cracker crumbs - 4 tablespoons unsalted butter, melted - 1/4 cup granulated sugar - 12 oz cream cheese, softened - 1 cup creamy peanut butter - 1/2 cup powdered sugar - 2 teaspoons vanilla extract - 1 cup heavy cream - 1/4 cup caramel sauce (store-bought or homemade) - 1/4 cup chopped roasted peanuts (for garnish)

Peanut Butter Caramel Mini Cheesecakes

Indulge in the creamy goodness of Peanut Butter Caramel Mini Cheesecakes that are sure to satisfy your sweet cravings! With simple ingredients and easy instructions, these delightful treats are perfect for any occasion. Explore variations and tips to customize your cheesecakes and impress your guests. Click through for the full recipe and transform your dessert game today!
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Ingredients
  

1 cup graham cracker crumbs

4 tablespoons unsalted butter, melted

1/4 cup granulated sugar

12 oz cream cheese, softened

1 cup creamy peanut butter

1/2 cup powdered sugar

2 teaspoons vanilla extract

1 cup heavy cream

1/4 cup caramel sauce (store-bought or homemade)

1/4 cup chopped roasted peanuts (for garnish)

Instructions
 

Preheat the Oven: Preheat your oven to 325°F (163°C) and line a muffin tin with cupcake liners.

    Prepare the Crust: In a medium bowl, mix the graham cracker crumbs, melted butter, and granulated sugar until well combined. The mixture should resemble wet sand.

      Press the Crust: Evenly distribute the graham cracker mixture into the bottom of each cupcake liner, pressing down firmly with your fingers or the back of a spoon to form a solid crust.

        Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Add the creamy peanut butter, powdered sugar, and vanilla extract; mix until well combined and creamy.

          Whip the Cream: In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the peanut butter mixture until fully combined, being careful not to deflate the whipped cream.

            Fill the Muffin Tin: Spoon the peanut butter cheesecake filling on top of the prepared crusts in the muffin tin, filling each liner about 3/4 full. Smooth the tops with a spatula.

              Bake: Bake in the preheated oven for about 15-18 minutes, or until the cheesecakes are set around the edges but slightly jiggly in the center.

                Chill: Remove from the oven and let cool at room temperature for about 30 minutes. Then, refrigerate for at least 4 hours, or overnight for best results.

                  Add Caramel Sauce: Once the cheesecakes are set, drizzle caramel sauce over each mini cheesecake and sprinkle with chopped roasted peanuts for added crunch.

                    Serve: Carefully remove the cheesecakes from the muffin tin and serve chilled.

                      Prep Time: 15 minutes | Total Time: 5 hours (including chilling) | Servings: 12 mini cheesecakes

                        - Presentation Tips: Serve the mini cheesecakes on a decorative platter, and add a drizzle of extra caramel sauce on the platter for a touch of elegance. You can also garnish with additional roasted peanuts for a vibrant look!