Ingredients
1 cup creamy peanut butter1/2 cup sugar1 large egg, room temperatureCHEESECAKE LAYER:1 package (8 ounces) cream cheese, softened1/2 cup sugar1 large egg, room temperature, lightly beaten1 teaspoon vanilla extract1/4 cup strawberry jelly, warmedOPTIONAL DRIZZLE:1/2 cup confectioners’ sugar2 to 3 tablespoons heavy whipping cream
Preparation
Preheat oven to 350°. In a small bowl, beat peanut butter and sugar until blended. Beat in egg. Press 2 teaspoons mixture into each of 32 paper-lined mini-muffin cups.
For cheesecake layer, in another bowl, beat cream cheese and sugar until smooth. Beat in egg and vanilla. Spoon a scant 2 teaspoons cream cheese mixture into each cup. Drop jelly by 1/4 teaspoonfuls over tops. Cut through batter with a toothpick to swirl.
Bake 12-14 minutes or until centers are set. Cool completely on a wire rack.
If desired, mix confectioners’ sugar and enough cream to reach desired consistency; drizzle over cheesecakes. Refrigerate until serving.
