Great portable cheesecake
CRUST
1 Pre-heat oven to 350 degress
2 Sift flour, baking soda, baking powder, and salt in medium bowl.
3 Mix butter until creamy, then add brown sugar beating until fluffy. Add peanut butter and mix, then add the egg and vanilla. Add dry ingredients and mix.
4 Place dough into the bottom of a 9 x 13 inch baking pan, flattening to cover the entire surface.
5 Bake for approximately 10 minutes until firm, but not fully baked.
FILLING
1 While the crust is baking, mix cream cheese, brown sugar, peanut butter and flour together until smooth. Add eggs one at a time, then milk mixing just until incorporated. Pour batter into prepared crust. Place in the oven and bake for 10 minutes, then turn the temperature to 250 and bake for 35- 40 minutes longer. The top should be firm but not brown, with a little jiggle in the center (not much though). Remove from the oven and set aside to cool.
CHOCOLATE DRIZZLE (GANACHE)
1 In a microwave safe bowl, heat the cream to just below boiling, about 1 minute. Add the chocolate and stir gently until melted and smooth. Drizzle over the top of the bars.
2 Refrigerate for several hours to overnight, then slice into small squares (it is very rich).
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (24g) | ||
Recipe Makes: 24 Servings | ||
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Calories: 24 | ||
Calories from Fat: 1 (4%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0.1mg | 0 % | |
Potassium 7mg | 0 % | |
Total Carbohydrate 5g | 1 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 4.8g | ||
Protein 0.7g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 24
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