Written by Liz –
I’m happy to announce the first runner-up to our All Things Chocolate recipe contest, and not surprisingly, it happens to be another chocolate/peanut butter/cream cheese combination! I’d also like to take a moment to thank those who submitted chocolate/peanut butter/cream cheese recipes; we had multiple submissions using those ingredients and it was a spectacularly delicious day in the test kitchen (just wait until we post about another amazing chocolate/peanut butter/cream cheese recipe that was cake frosting; it will be your new best frosting ever).
Believe me, this year the decision was tough! First place went to Peanut Butter Cookie Dough Chocolate Cheesecake, and this Oh Henry! Baby Cakes recipe came in a very close second. I was lucky enough to get the assignment to make these little baby cheesecakes, and they are now one of my favorite things I’ve ever baked. Congratulations to Dawn Myers Moore from Youngsville, PA for her delectable combination of vanilla cookies, chocolate, peanut butter, cream cheese, cream and Oh Henry! candy. See how easy it is in the video below.
And I also thank you Dawn, for this persistent craving for chocolate/peanut butter/cream cheese desserts I’ve had over the last 3 weeks!
- 1 1/2 cups vanilla wafer cookie crumbs (about 33 cookies)
- 4 tablespoons butter, melted
- 3 tablespoons NESTLÉ NESQUIK Chocolate Flavor Powder
- 12 ounces cream cheese, at room temperature
- 1/2 cup creamy peanut butter
- 1/2 teaspoon caramel or vanilla extract
- 1/2 cup granulated sugar
- 2 large eggs
- 2 (1.8 ounces each) NESTLÉ OH HENRY! Candy Bars, chopped (1 bar reserved for garnish)
- 1/2 cup whipping cream
- 1 cup NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
- 1/4 cup chopped salted peanuts
PREHEAT oven to 325° F. Line a 12-cup muffin tin with 12 paper baking cups.
COMBINE cookie crumbs, melted butter and Nesquik in small bowl; mix well. Divide crumbs between 12 muffin cups and gently pat down to form a crust.
BEAT cream cheese and peanut butter in large mixer bowl until fluffy. Beat in extract and sugar until smooth. Add eggs one at a time, beating well after each addition. Stir in half of chopped candy bars. Spoon cream cheese mixture evenly over the cookie crust in each cup.
BAKE for 40 minutes or until just set. Remove from oven and transfer to a wire rack to cool for 20 minutes. Cover and refrigerate for 2 to 3 hours.
REMOVE papers from cheesecakes and place on a large serving tray or individual dessert plates. Prepare the ganache.
BRING whipping cream to a gentle boil in a small saucepan over medium heat. Remove from heat; stir in morsels. Use a wire whisk to whisk until completely combined and smooth. Let the ganache cool for 5 to 10 minutes.
SPOON ganache over the cheesecakes. Sprinkle with crushed peanuts. Top each with a piece of the remaining chopped candy bar. Return cheesecakes to the refrigerator for 20 to 30 minutes or until the ganache is firm. Remove and serve.
More chocolate/peanut butter recipes:
Swirled Peanut Butter Chocolate Cheesecake Bars
Peanut Butter Cookie Dough Chocolate Cheesecake