4-INCH CHOCOLATE PEANUT BUTTER CHEESECAKE
Cooking time includes chilling overnight and setting time for the topping. I adjusted several cheesecake recipes to be used with a 4 or 4 1/2 inch springform cheesecake pan. These small cheesecakes are great for those who cannot finish off a large cheesecake or who want a treat but don't want to tempt themselves to go overboard. If you want to make enough for a 9 inch pan multiply this recipe by 4.
Provided by Nyteglori
Categories Cheesecake
Time 12h10m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Crust: Mix pretzels and butter until pretzel crumbs are moistened and press into bottom of a 4 inch springform pan.
- Filling: Combine cream cheese, brown sugar, and cornstarch. Beat until smooth.
- Beat in melted chocolate, peanut butter, egg substitute and vanilla. Beat well after each addition.
- Add peanuts if desired.
- Bake at 350°F for 10 minutes. Reduce heat to 225 and bake for an additional 40-50 minutes or until the center no longer looks wet or shiny.
- Remove cake from oven and run a knife around the inside edge of the pan.
- Turn the oven off and return the cake to the oven for an additional 20 minutes.
- Chill, uncovered, overnight.
- Topping: In small saucepan melt white chocolate and peanut butter over low heat, stirring constantly.
- Cool to lukewarm, then pour over cheesecake.
- Drizzle strips of melted chocolate over the peanut butter mixture. Using a knife draw the dull side of the tip across the chocolate.
- Chill till topping firms up.
Nutrition Facts : Calories 547.1, Fat 35.7, SaturatedFat 18.8, Cholesterol 63.7, Sodium 657, Carbohydrate 48.5, Fiber 2.4, Sugar 22.6, Protein 12.7
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Amelia Meleg
[email protected]This was the worst cheesecake I've ever had. It was dry, crumbly, and had a strange aftertaste. I would not recommend this recipe to anyone.
Shamshair Ali
[email protected]This cheesecake was a complete disaster! It didn't set properly and the flavors were all wrong. I would not recommend this recipe to anyone.
Dagaya Dagaya
[email protected]I was disappointed with this cheesecake. The chocolate flavor was very weak and the peanut butter flavor was almost nonexistent. The cheesecake was also very dry and crumbly.
Bishal Shahi
[email protected]This cheesecake was a bit too sweet for my taste. I also found the peanut butter flavor to be a bit overpowering. However, the cheesecake was still very creamy and smooth.
Jam Shehzad
[email protected]I'm not a huge fan of peanut butter, but this cheesecake was still really good. The chocolate flavor was very rich and the cheesecake was very creamy. I would definitely make this again, but I would probably leave out the peanut butter next time.
kingjulius anderson
[email protected]This was my first time making a cheesecake and it turned out great! The recipe was easy to follow and the cheesecake was delicious. I especially loved the chocolate peanut butter swirl.
NISHWA5461
[email protected]This cheesecake is so good! I love the combination of chocolate and peanut butter. The cheesecake is also very easy to make. I will definitely be making this again.
Taraq Aziz
[email protected]I was a bit skeptical about this recipe at first, but I'm so glad I tried it! The cheesecake was absolutely delicious. The chocolate and peanut butter flavors were perfectly balanced, and the cheesecake itself was creamy and smooth. I would definitel
Kumar Chapagain
[email protected]I made this cheesecake for my family and they loved it! It was so easy to make and the results were amazing. The cheesecake was creamy and delicious, and the chocolate and peanut butter flavors were perfect together. I will definitely be making this
Oishi Moni
[email protected]This cheesecake is a must-try! The chocolate and peanut butter flavors are so rich and decadent, and the cheesecake itself is perfectly creamy and smooth. I loved the addition of the peanut butter cups on top, they added a nice crunch and extra peanu