Cupcakes, Dessert

peanut butter cheesecake cupcakes with chocolate ganache

Have you ever seen a picture of something on pinterest and just started drooling? That’s what happened here. I’ve attempted many other pinterest-inspired recipes and they NEVER look like the picture (ammiright?) and they never taste quite as good as they look. Luckily for me (and my pals at work that I brought these to!) these turned out looking and tasting awesome and they were actually really easy to make and I think pretty fool proof! Let’s get pudgy!


For crust:
1 cup finely crushed graham crackers
4 tbs unsalted butter or margarine, melted
1 tbs granulated sugar
For filling:
16 oz cream cheese, softened
1/2 cup peanut butter
2/3cup powder sugar
1 teaspoon vanilla
2 eggs
For topping:
12oz. semi-sweet chocolate chopped
1/2 cup heavy cream
1/4 cup chopped peanuts

First, preheat the oven to 325 degrees and line a cupcake pan with paper liners. In a bowl mix together graham cracker, sugar and melted butter.


Divide crumbs in the cupcake liners and press it on the bottom.


Bake for 10 minutes, remove from oven and set aside. Then in a large mixing bowl, mix together cream cheese, peanut butter, powder sugar and vanilla on medium speed until well combined. Beat in eggs (one by one) until evenly combined and do not over mix it.


Spoon cheesecake filling over the crusts.


Bake at 325 F for 20 minutes or until the toothpick comes out almost clean. Remove from oven and cool completely.


Melt the chocolate and stir in heavy cream.


Spoon chocolate ganache on top of each cheesecake. Sprinkle chopped toasted peanuts on top for garnish. Then be sure to store cheesecakes in refrigerator. This wonderful recipe came from


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