Cheesecake is one of those desserts that people go absolutely crazy over.
I mean, straight up nuts.
You could say that cheesecake is kinda the Justin Bieber of desserts.
And just like with Justin Bieber, I never really realized how awesome it was until I gave it a chance.
Yes…..after months of protesting, I am now a Bieber fan.
Shut up, that boy can sing.
And no, I don’t like him like that, okay? I just think he’s cute in a kid-ish kind of a way. Don’t be a jerk.
But another thing that cheesecake and Bieber have in common is that their fans sometimes take things a little too far.
You ever see one of those people that’s so in love with cheesecake that when they take a bite they do that weird thing where they close their eyes and pull the fork out of their mouth really slowly and moan?
That’s so weird and uncomfortable. I never really know how to react, other than to silently roll my eyes and make gagging motions while their eyes are shut.
So let’s just make a deal. I will share this awesome cheesecake recipe with you only if you will swear to me that you won’t do that weird moaning thing when you eat it. And also, don’t ever wear one of those t shirts that says “Life, Love, and Cheesecake” or whatever.
But, rock the Bieber shirt if you want. That kid is awesome.
*From Taste of Home Summer Desserts
1/3 cup graham cracker crumbs
1 tablespoon sugar
2 tablespoons butter, melted
4 oz cream cheese, softened
1/4 cup sugar
2 teaspoons all purpose flour
2 tablespoons beaten egg
1/4 teaspoon vanilla extract
6 mini peanut butter cups
Preheat oven to 350.
In a small bowl, combine the cracker crumbs, sugar, and butter. Press into the bottom and partly up the sides of six paper lined baking cups, or six buttered mini cheesecake molds.
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 tin. 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 cool completely. Refrigerate for at least 2 hours before serving.
If six is not enough, don’t worry–this recipe is very easy to double or even triple. They were also very easy to put together and didn’t crack like most larger cheesecakes tend to do.
These were delicious…enjoy! (but not too much)