Prep time 2 hours 15 mins Cook time 10 mins
Ingredients
Crust:
6 graham crackers
1 tbsp sugar
2 tbsp chocolate sprinkles
2 tbsp butter (melted)
If making a large cheesecake, use the following amounts:
9 graham crackers
1½ tbsp sugar
3 tbsp chocolate sprinkles
4 tbsp butter (melted)
Filling:
1 cup Heavy Whipping Cream
8 oz. Whipped Cream Cheese
1 cup Creamy Peanut Butter
1 cup Confectioners Sugar
Topping:
Perfect Homemade Whipped Cream
Chocolate Shavings or Sprinkles
Instructions
Crust:
Preheat oven to 350 F.
Add graham crackers to a food processor until fine crumbs.
Add in melted butter and pulse until well mixed.
Stir in sugar and sprinkles.
Add 1 tbsp of crust mix to each cavity or cupcake liner and press together.
If you're making a big cheesecake, press crust into the bottom of a 9 in springform pan.
Bake 7-10 minutes.
Let cool to room temp.
Filling:
Whip heavy cream until light and fluffy and transfer to a medium bowl and put in the fridge.
Whip together cream cheese, confectioners sugar, and peanut butter until light and fluffy.
Fold in the whipped cream with a rubber spatula until well mixed.
Add about 2-2.5 tbsp of filling to the cheesecake cavities/cupcake liners.
If making a large cheesecake, pour into prepared crust.
Use a spoon to work the filling in a circular manner until it evenly fills the pan/liner.
Place in freezer for 1-2 hours.
Remove from freezer and top with whipped cream and chocolate shavings or sprinkles.
Store in fridge until ready to serve.
(Source:http://www.sugarandsoul.co/2015/04/easy-peanut-butter-cheesecake-recipe.html)