Thursday, December 9, 2010
When it comes to cheesecake, I don't discriminate. I love them all. But put them into a bite size truffle ball and I'm smitten. I made these on Saturday to bring to Whitney's wine and cheese party and I'm thankful I didn't eat them all before I left the house-they were that good. I used this recipe from Brown Eyed Baker with a few modifications. I made the cheesecakes in a cupcake/muffin tin so they baked faster and used this recipe for cheesecake (minus the crust). Then I melted peanut butter chips, put them in a Ziploc bag, cut the end, and added hints of peanut butter to the top of each cheesecake ball. They were a little messy to make, but completely worth it for the end result.