Mini Candy Bar Cheesecakes

I believe this is a Paula Dean recipe. It originally called for Reese's Peanut Butter Cups, but I have done it with a few different candies.

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1 1/2 cups graham cracker crumbs
4 Tbls. sugar
1/2 stick butter-melted
12 bite size candy bars of your choice

2 cream cheese-softened
1 cup sugar
1/2 cup flour
1 tsp. vanilla
2 eggs

Line 12 muffin tins with cupcake liners. Mix graham cracker crumbs, sugar and butter. Put a small layer in each liner and press down with your fingers, for the crust. Set aside.

Cream the cream cheese and sugar. Add flour and vanilla. Mix well. Add eggs and just mix until they are incorporated.

Put a small layer of cream cheese mixture on each crust. Place candy on top, and then fill the liners with the cream cheese mixture. Cook in a 350 degree oven for 20 minutes or until middle is just set.

Note: I usually make mini cheesecakes, instead of the full size muffins. If you choose to make the mini ones, follow all the steps and just bake for 15 minutes. Makes at least 27.


To make gluten free: Use gluten free Graham Crackers, and gluten free all purpose flour. I made them gluten free the other day, and even though I could taste the difference, people who had never had them before raved over them.