Peanut Butter Cheesecake Truffles

2 tbls butter for the crust is not enough. I used 4. I also decreased the sugar by a tbls and added a dash of cocoa powder and cinnamon. While it baked I mixed up the cake. Make sure your ingredients are at room temp. I decreased the sugar to 3/4 cup because I didn't want it super rich and added a dash of vanilla. Baked it at 325 as written then decreased temp to 260 for 45 minutes more. Oh, and I also placed a pan of boiling water on the rack under the cake to keep it creamy, also so it wouldn't crack. Works perfectly every time and easier than a water bath! If the cake is set but still a bit jiggly in the middle it's done. Took it out, let it cool, then topped it with jelly and that took it to the FANTASTIC level. Recommend heating the jam in the micro for a second so it will spread. Do not skip the jam, it's what makes this recipe. HIGHLY RECOMMEND.

I made some modifications, and it seems to have turned out well. I will know more when I actually eat it, but it looks great. I did 1/2 cup of peanut butter instead of 1/3, I also omitted the flour, as I have to eat gluten free, and I have NEVER put flour in a cheesecake that I have made. I also baked it at 350* for 50-60 min in a water bath. I've always made cheesecake that way, so I decided to do it that way again. I'm really pleased with how it set up as it baked. It looks just like the many other cheesecakes I have made.


Peanut Butter Cheesecake Truffles

INGREDIENTS

1 8oz of philly cream cheese
1 regular size jar of your favorite Peanut Butter
1 Bag of melting Chocolate/chocolate bark
1/2 Cup of Graham Cracker Crumbs
1/4 cup of powdered sugar
Nuts (optional)

INSTRUCTIONS
  • Take your cream cheese, powdered sugar and peanut butter in your mixer and whip together
  • using your paddle attachment. (you can hand mix if you would prefer) until fully incorporated.
  • Once combined, use your hands to create little balls, about an inch/inch and a half each
  • Roll each ball in the Graham Cracker Crumbs, then press them into each ball with your fingers
  • (you dont want loose crumbs) .
  • Place each of the balls onto a baking sheet lined with parchment paper.
  • Freeze for 1­2 hours (or until solid, if you can wait that long).
  • Place the melting chocolate or bark in a bowl and microwave for 90 seconds. Stir and, if
  • needed, heat an additional 15 seconds until it’s smooth and creamy. watch it closely, keep
  • stopping to stir , it burns easily if you use this way! I recommend using a double boiler, easier
  • and you always get perfect melting chocolate.
  • Using a fork, dip the balls into the melted chocolate. Tap your fork on the side of your bowl to
  • remove the excess.
  • Place back on your parchment lined sheet
  • Refrigerate until it’s time to serve.


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