4-Inch Chocolate Peanut Butter Cheesecake |
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Prep Time: 10 Minutes Cook Time: 720 Minutes |
Ready In: 730 Minutes Servings: 4 |
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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. Ingredients:
1/2 cup crushed pretzel |
2 tablespoons butter, melted |
6 ounces cream cheese |
2 1/2 tablespoons brown sugar |
3/4 teaspoon cornstarch |
1/4 cup chocolate chips, melted |
3 tablespoons peanut butter |
4 tablespoons egg substitute |
1/4 teaspoon vanilla extract |
3 teaspoons peanuts (optional) |
4 tablespoons white chocolate chips |
1 1/4 teaspoons peanut butter |
1 teaspoon chocolate, melted |
Directions:
1. Crust: Mix pretzels and butter until pretzel crumbs are moistened and press into bottom of a 4 inch springform pan.
2. Filling: Combine cream cheese, brown sugar, and cornstarch. Beat until smooth.
3. Beat in melted chocolate, peanut butter, egg substitute and vanilla. Beat well after each addition.
4. Add peanuts if desired.
5. 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.
6. Remove cake from oven and run a knife around the inside edge of the pan.
7. Turn the oven off and return the cake to the oven for an additional 20 minutes.
8. Chill, uncovered, overnight.
9. Topping: In small saucepan melt white chocolate and peanut butter over low heat, stirring constantly.
10. Cool to lukewarm, then pour over cheesecake.
11. Drizzle strips of melted chocolate over the peanut butter mixture. Using a knife draw the dull side of the tip across the chocolate.
12. Chill till topping firms up.
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