Ingredients
-
-
1/2
-
2
-
-
6
-
2 1/2
-
3/4
-
1/4
-
3
-
4
-
1/4
-
3
-
-
4
-
1 1/4
Directions
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 , This was good The pretzel crust was a bit bland though Will make again and add a bit of sugar , One of my favorite desserts is cheesecake and this one was fabulous! I didn’t change a thing and will make this again I can’t wait to share it with my family! Thank you for sharing your recipe with us Nyteg! Linda
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Steps
|
1
Done
|
Crust: Mix Pretzels and Butter Until Pretzel Crumbs Are Moistened and Press Into Bottom of a 4 Inch Springform Pan. |
|
2
Done
|
Filling: Combine Cream Cheese, Brown Sugar, and Cornstarch. Beat Until Smooth. |
|
3
Done
|
Beat in Melted Chocolate, Peanut Butter, Egg Substitute and Vanilla. Beat Well After Each Addition. |
|
4
Done
|
Add Peanuts If Desired. |
|
5
Done
|
Bake at 350f 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
Done
|
Remove Cake from Oven and Run a Knife Around the Inside Edge of the Pan. |
|
7
Done
|
Turn the Oven Off and Return the Cake to the Oven For an Additional 20 Minutes. |
|
8
Done
|
Chill, Uncovered, Overnight. |
|
9
Done
|
Topping: in Small Saucepan Melt White Chocolate and Peanut Butter Over Low Heat, Stirring Constantly. |
|
10
Done
|
Cool to Lukewarm, Then Pour Over Cheesecake. |
|
11
Done
|
Drizzle Strips of Melted Chocolate Over the Peanut Butter Mixture. Using a Knife Draw the Dull Side of the Tip Across the Chocolate. |
|
12
Done
|
Chill Till Topping Firms Up. |
