Ingredients:

  • 1 1/2 cups (150g) graham cracker crumbs
  • 5 tablespoons (70g) unsalted butter, melted
  • 2 tablespoons (25g) granulated sugar
  • 16 ounces (450g) cream cheese, softened
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (130g) creamy peanut butter
  • 2 large eggs
  • 1/4 cup (60ml) heavy cream
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Melted chocolate (optional)
  • Chopped peanuts (optional)

Instructions:

  1. Combine graham cracker crumbs, melted butter, and sugar in a bowl. Mix well.
  2. Press the crumb mixture firmly into the bottom of each muffin cup.
  3. Refrigerate for 30 minutes while preparing the filling.
  4. Preheat oven to 325°F (160°C).
  5. Beat cream cheese and sugar until smooth. Add peanut butter and beat until combined.
  6. Beat in eggs one at a time, then stir in heavy cream, vanilla extract, and salt.
  7. Spoon filling evenly into the prepared muffin cups.
  8. Bake for 20-25 minutes, or until the edges are set and the center is just slightly jiggly.
  9. Let cool completely in the muffin tin, then refrigerate for at least 2 hours before serving.
  10. Drizzle with melted chocolate and sprinkle with chopped peanuts, if desired.