Peanut Butter Caramel Mini Cheesecakes

Preheat your oven to 325°F (163°C). Line a muffin tin with paper liners.

Make the Crust:

2. In a small bowl, mix the graham cracker crumbs and melted butter until well combined. Press about 1 tablespoon of the mixture into the bottom of each liner.

Prepare the Cheesecake Filling:

3. In a large mixing bowl, beat the cream cheese, peanut butter, and sugar until smooth and creamy. Add the vanilla extract and eggs, one at a time, beating well after each addition.

Fill the Muffin Cups:

4. Divide the cheesecake batter evenly among the prepared muffin cups, filling each about 3/4 full.

Bake:

5. Bake in the preheated oven for 18-20 minutes or until the centers are set. Remove from the oven and let cool completely in the pan.

Garnish:

6. Once cooled, drizzle the caramel sauce over each mini cheesecake and sprinkle with chopped roasted peanuts.

Chill:

7. Chill in the refrigerator for at least 2 hours before serving.

Enjoy these Peanut Butter Caramel Mini Cheesecakes as a rich and delightful dessert that combines all your favorite flavors in one bite!