Monday, June 27, 2011

Mash Up Monday - Mini PB & J Cheesecakes

How can you resist a cheesecake that reflects the flavors of childhood?
I don't know about you but I cannot.
I will not.

When thinking of the most notorious of kiddie sandwiches all I can think about is happy moments growing up.

After a long hard morning of picking flowers, making inanimate objects come to life with imagination and chasing the neighborhood kids around I was always ecstatic when my favorite lunch (the peanut butter and jam sammie) was put before me, crusts off and cut on the diagonal.
I was easy to please.
Still am. (Although Mr. BM would probably disagree)

About a month or so ago now I entered and won a giveaway from Jan at FamilyBites and I was thrilled to receive a box full of Kraft products as well as some "free" coupons for some additional items. 
Thanks Jan and thanks Kraft Foods!!
I perused the box when it arrived and one of the first things that stood out for me was a brand new jar of......

I hid this jar so NO one would touch it (I even had a hard time finding it myself today) in hopes of using it for something delicious.
Enter MashUp idea.
Peanut Butter and Jam Cheesecake.  That sounds totally grown up doesn't it?
No crust cutting on this puppy!
Even better with my homemade triple berry jam that I made this week.

I'm Listening to: Harder to Breath - Maroon 5 Go #TeamAdam!

Peanut Butter and Jam Cheesecake
makes 12 cupcake sized cakes

1 c. graham cracker crumbs (approx.)
a few tbsp. sugar
1/4 c. melted butter (approx.)
1 lg. tub Philly cream cheese
1/3 c. Kraft Whipped PB
1/2 c. sugar
1 tsp. vanilla
1 tbsp. flour
1 egg
1/4 c. whipped cream (already whipped)
jam (I used strawberry/blackberry/blueberry that I just made)

Preheat your oven to 300F.
Line your muffin tray with muffin cups - 2 per (trust me!)

Mix your crust ingredients together ensuring all the graham cracker crumbs are well coated with butter.  My ingredient list shows approximations, that's because I had some leftover in a bag and just dumped it into the bowl, I didn't actually measure (sorry)

Distribute the mixture between the 12 cups and press the mixture firmly in the bottoms.

In your stand mixing bowl combine all of the ingredients except the whipped cream.

With your paddle attachment beat together until light and fluffy.
Fold in the whipped cream. (boring photo opp there)

Next you are going to put about 1 tablespoon full onto each crust.

Add a dollop of jam in the centre of each.

Finally distribute the remaining batter between the cups and smooth out.

Bake for about 30 minutes or until they are set.
Remove and refrigerate - assuming I am correct, overnight is likely the best to achieve optimum setness (this is a made up word, I like to do that) however we wanted to eat them sooner than tomorrow and I wanted to post tonight so maybe I will add an additional photo tomorrow.
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