I should currently be getting ready for a graduation party, so I'll keep this post short and sweet. This is a simple recipe that hits the spot. It calls for the cheesecakes to be made in regular sized muffin pans, but I found that using a mini muffin pan made these even cuter (what can I say, I like my food 'cute'). They tasted great both ways. I just like the bite-sized version for a little something different.

These are an easy fix that I'm sure would get grabbed up quickly at any party. I'd recommend using the regular sized pan if you want to serve these for dessert after a meal, but if you'll be serving them to a crowd give the mini version a try!

Individual Peanut Butter Cheesecakes
Recipe from Alaska from Scratch
Makes 12 cheesecakes

Ingredients

For the Crust:
1-1/2c graham cracker crumbs
4T sugar
1/4c butter, melted
couple dashes salt

For the Filling:
2 (8-ounce) packages cream cheese, softened
1c sugar
1t vanilla
1/2c creamy peanut butter
3T flour
2 eggs

Instructions

1. Preheat oven to 350. Line a 12-count muffin tin with 12 cupcake cups.
2. In a bowl, mix together graham cracker crumbs, melted butter, sugar, and salt until well combined. Using a tablespoon, scoop a heaping tablespoon into the bottom of each cup. Use the rounded back of the tablespoon to press crust down into cup and slightly up the sides. Set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese and sugar together until smooth, being sure to scrape sides and bottom of bowl. Add vanilla and peanut butter. Beat again until smooth. While mixer is going, sprinkle in the flour, then add the eggs one at a time until creamy and fully incorporated.
4. Scoop the peanut butter mixture into a piping bag or gallon-sized plastic zip bag with the tip cut off. Squeeze the mixture into cups, using a circular motion until almost full.
5. Bake for 20 minutes or until centers are set. Allow to cool to room temperature on a cooling rack. Serve at room temperature or refrigerate and serve later.