Ingredients for 4 Inch Chocolate Peanut Butter Cheesecake
- Pretzel
- 2 tablespoons melted butter
- 8 ounces cream cheese, softened
- 1/4 cup packed brown sugar
- 1 tablespoon cornstarch
- Chocolate Chips
- 2 tablespoons peanut butter
- 1 large egg substitute
- Vanilla Extract
- 1/4 cup chopped peanuts (optional)
- White Chocolate Chips
- Chocolate
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this 4 Inch Chocolate Peanut Butter Cheesecake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make 4 Inch Chocolate Peanut Butter Cheesecake
- **Make the Crust:** Crush 1/2 cup pretzels into fine crumbs. Melt 2 tablespoons butter and mix with the crumbs until moistened. Press firmly into the bottom of a 4-inch springform pan.
- **Prepare the Filling:** In a mixing bowl, beat 8 ounces cream cheese until smooth. Gradually add 1/4 cup packed brown sugar and 1 tablespoon cornstarch, beating until fully combined.
- **Melt and Combine:** Melt 2 ounces semi-sweet chocolate. Add melted chocolate, 2 tablespoons peanut butter, 1 large egg substitute, and 1 teaspoon vanilla extract to the cream cheese mixture. Beat well after each addition.
- **Add Peanuts (Optional):** Stir in 1/4 cup chopped peanuts, if desired.
- **Bake:** Pour filling into the prepared crust. Bake at 350°F (175°C) for 10 minutes. Reduce heat to 225°F (107°C) and bake for 40-50 minutes, or until the center is just set (no longer jiggly).
- **Cool and Chill:** Run a knife around the edge of the cheesecake to prevent cracking. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 20 minutes. Remove and let cool completely at room temperature. Chill uncovered overnight for optimal setting.
- **Make the Topping:** In a small saucepan, melt 2 ounces white chocolate and 1 tablespoon peanut butter over low heat, stirring constantly until smooth. Let cool to lukewarm.
- **Assemble and Chill:** Pour the cooled white chocolate peanut butter mixture over the chilled cheesecake. Drizzle with melted dark chocolate and use a knife to create a marbled effect.
- **Final Chill:** Refrigerate for at least 2 hours, or until the topping is firm.
Nutrition Information (Approximate per serving)
Sodium
27 g
Sugar
90g
Fat
93g
Carbs
16g
