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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