Ingredients
1/3 cup graham cracker crumbs1 tablespoon sugar5 teaspoons butter, meltedFILLING:4 ounces cream cheese, softened1/4 cup sugar2 teaspoons all-purpose flour2 tablespoons beaten egg1/4 teaspoon vanilla extract6 miniature peanut butter cups
Preparation
In a small bowl, combine the cracker crumbs, sugar and butter. Press onto the bottoms of six paper-lined muffin cups; set aside.
In a small bowl, beat the cream cheese, sugar and flour until smooth. Add egg and vanilla; beat on low speed just until combined. Place a peanut butter cup in the center of each muffin cup; fill with cream cheese mixture.
Bake at 350° for 15-18 minutes or until center is set. Cool on a wire rack for 10 minutes before removing from pan to a wire rack to cool completely. Refrigerate for at least 2 hours.
