Ingredients:
1 1/2 cups graham cracker crumbs
4 tablespoons sugar
1/4 cup butter, melted
12 miniature peanut butter cups
2 (8 ounce) packages cream cheese, at room temperature
1 cup sugar
1/4 cup all-purpose flour
1 teaspoon pure vanilla extract or 1 teaspoon almond extract
2 eggs
Directions:
Preheat oven to 350 degrees Fahrenheit.
Place a paper cupcake liner in each cup of a standard muffin pan.
To make crust, in a bowl, combine graham cracker crumbs, sugar and melted butter until crumbs are moistened.
Press some crust into the bottom of each muffin cup.
Put 1 peanut butter cup into the center of each crust.
Beat cream cheese with a handheld electric mixer until fluffy.
Add sugar, flour, and vanilla, beating well.
Add eggs, 1 at a time, beating well after each addition.
Spoon cream cheese mixture over peanut butter cups and graham cracker crusts.
Bake until just set, about 20 minutes.
Allow to cool completely before serving.
Servings: 12
Time preparation: 15 min.
Time total: 35 min.