Peanut Butter Cheesecake Cupcakes

Tonight Jeremy & I celebrated our 2nd anniversary. We enjoyed a nice dinner at Mama’s On The Half Shell and then went for drinks at Plug Ugly’s Publick House, both are located in beautiful Canton. If you live near Baltimore definitely check both places out. We don’t normally exchange presents on our anniversary but I did make Jeremy Peanut Butter Cheesecake Cupcakes. They were too good not to share with you!

You will need:

For the crust-

  • 1 C graham cracker crumbs
  • 4 T sugar
  • 1/4 C butter-melted

For the filling-

  • 2 (8oz) packages of cream cheese-softened
  • 1 C sugar
  • 1 T vanilla
  • 1/2 C peanut butter
  • 3 T flour
  • 2 eggs


  1. Preheat oven to 350 degrees
  2. Line a cupcake tin with liners
  3. In a bowl mix together graham cracker crumbs, butter and sugar. Use a tablespoon to scoop mix into the bottom of each cup and then press the crumbs down. ( Fill each cup with a little less then half crust mix)
  4. Using a stand mixer and paddle attachment, beat cream cheese and sugar until smooth. Add vanilla and peanut butter and beat until smooth. Sprinkle flour and add eggs while mixer is going.
  5. Scoop the mixture into a ziplock with the tip cut off and squeeze into the cups until almost full
  6. Bake for 20 minutes or until the centers are set
  7. Allow to cool and serve at room temperature or refrigerate and serve later
  8. Enjoy!

Peanut Butter Cheesecake Cupcakes |



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