4 Inch Chocolate Peanut Butter Cheesecake Recipes

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CHOCOLATE-PEANUT BUTTER CHEESECAKE WITH CHOCOLATE GLAZE



Chocolate-Peanut Butter Cheesecake with Chocolate Glaze image

This cheesecake is a fresh take on a familiar combination. It's not too sweet and has a voluptuous consistency. The glossy chocolate glaze goes on like satin.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 9h

Number Of Ingredients 12

Vegetable-oil cooking spray
1 cup finely ground chocolate wafer cookies (4 ounces)
2 tablespoons unsalted butter, melted
2 tablespoons sugar
4 ounces semisweet chocolate (55 to 61 percent cacao), finely chopped
4 packages (8 ounces each) cream cheese, room temperature
1 1/2 cups sugar
Pinch of coarse salt
1 teaspoon pure vanilla extract
4 large eggs, room temperature
1/2 cup smooth peanut butter
Chocolate Glaze

Steps:

  • Crust: Preheat oven to 325 degrees. Wrap bottom and outside of a 9-inch springform pan with a double layer of foil. Coat bottom of pan with cooking spray, and line with parchment. Spray parchment.
  • Stir together cookie crumbs, butter, and sugar in a medium bowl. Press mixture firmly into bottom of pan, and bake until firm, about 10 minutes. Let cool completely in pan on wire rack.
  • Filling: Melt chocolate in a bowl set over a saucepan of simmering water. Let cool. Beat cream cheese with a mixer on medium speed until fluffy, about 3 minutes. Reduce speed to low, and beat in sugar in a slow, steady stream until combined. Beat in salt and vanilla until thoroughly combined and completely smooth. Add eggs, 1 at a time, beating just until combined after each addition (do not overmix).
  • Divide cream-cheese filling in half. Stir peanut butter into 1 half; stir melted chocolate into other half. Ladle 1 cup peanut butter filling into center of crust, and tap pan gently on counter to settle. Ladle 1 cup chocolate filling directly on top of peanut butter filling. Repeat, then switching to half-cup amounts, continue to ladle fillings into crust, alternating them until all of each filling is used.
  • Bring a kettle of water to a boil. Set cake pan in a large roasting pan, and transfer to oven. Carefully pour boiling water into roasting pan to reach halfway up sides of cake pan. Bake until cake is set but still slightly wobbly in center, about 1 hour 20 minutes. Let cool completely in pan on wire rack. Refrigerate cake in pan until cold, at least 6 hours, up to overnight. Before unmolding, run a knife around edge of cake. Pour glaze over top of cake, smoothing with an offset spatula and letting it drip down the sides.

4-INCH CHOCOLATE PEANUT BUTTER CHEESECAKE



4-Inch Chocolate Peanut Butter Cheesecake image

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

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

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

CHOCOLATE PEANUT BUTTER CHEESECAKE



Chocolate Peanut Butter Cheesecake image

Provided by Nigella Lawson : Food Network

Categories     dessert

Time 1h45m

Yield 10 to 12 servings

Number Of Ingredients 14

1/2 (14-ounce) box graham crackers (2 cups crumbs)
1/2 cup salted peanuts
1/2 cup bittersweet chocolate chips
4 tablespoons soft unsalted butter
2 (8-ounce) bars cream cheese
3 eggs
3 egg yolks
1 cup superfine sugar
1/2 cup sour cream
1 cup creamy peanut butter
1 cup sour cream
1 cup milk chocolate chips
2 tablespoons light brown sugar
9-inch springform pan

Steps:

  • Cook's Note: All the ingredients should be at room temperature before you start.
  • Preheat the oven to 325 degrees F. Process the crackers, peanuts, bittersweet chocolate chips, and butter in a food processor. Once it comes together in a clump, turn it into a springform pan and press into the bottom and up the sides to make the crunchy crust. Put it in the refrigerator while you make the filling.
  • Add all the filling ingredients to a food processor and pulse until it becomes a smooth mixture.
  • Pour and scrape the filling into the crust and bake for 1 hour, checking after 45 minutes. The top, only, should feel set and dry.
  • Take the cheesecakes out of the oven and set aside while you make the topping. Warm the sour cream and milk chocolate with the brown sugar in a small saucepan over a low heat. Gently whisk to blend in the chocolate as it melts, then take the pan off the heat.
  • Spoon and spread the topping very gently over the top of the cheesecake, being as careful as you so as not to break the surface. (Not that anything bad will happen; you'll just have chocolate marbling the cake a bit.) Put it back in the oven for a final 10 minutes. Remove the cake from the oven and cool. Slice and serve.
  • Make Ahead:
  • Make the cheesecake up to 2 days ahead. Cool and chill as directed. Do not cover until completely cold, then cover with a plate or plastic wrap, making sure that the covering does not touch the surface. Unmold and serve as directed in the recipe. This will keep in the refrigerator for up to 4 days total.
  • Freeze Note:
  • The cheesecake can be frozen for 1 month. Make sure it is thoroughly chilled then wrap, still in its pan, in a double layer of plastic wrap and layer of aluminum foil. Thaw overnight in the refrigerator and eat within 2 days. A small amount of condensation may appear on surface of the cheesecake after thawing, but it is still fine to eat.

NO-BAKE CHOCOLATE PEANUT BUTTER CHEESECAKE RECIPE - (4.5/5)



No-Bake Chocolate Peanut Butter Cheesecake Recipe - (4.5/5) image

Provided by á-43062

Number Of Ingredients 8

10 graham crackers
7 tablespoons melted butter
24 ounces cream cheese
1 1/2 cups powdered sugar
1 teaspoon vanilla extract
1 1/2 cups chocolate chips, melted
2 cups peanut butter, melted
1 cup confectioner's sugar

Steps:

  • Place graham crackers into a plastic bag and crush them into fine crumbs with a rolling pin. Pour the graham cracker crumbs into a bowl and combine with melted butter, mixing until the texture is like slightly wet sand. Press the graham cracker crumbs in an even layer into the bottom of a 9-inch springform pan. Refrigerate. In a large bowl, mix together softened cream cheese until smooth. Add the powdered sugar and vanilla and continue to mix until there are no lumps. Add the melted chocolate and mix until the color is even. Pour the mixture over the graham cracker crust in the springform pan. Using a spatula or spoon, smooth the top. Refrigerate. In a large bowl, mix together melted peanut butter and confectioner's sugar. Pour mixture over cheesecake in springform pan. Use a knife or spatula to spread evenly and smooth the top. Refrigerate for 2 to 4 hours, serve and enjoy!

CHOCOLATE PEANUT BUTTER CHEESECAKE



Chocolate Peanut Butter Cheesecake image

I found this FABULOUS recipe while looking for an anniversary dessert for my parents this year. It was a great choice and got rave reviews!! I'll definitely be making it again! Side note: the recipe actually turns out exactly like the pictures on the blog and tastes even better than it looks! The original recipe may be found here: http://www.the-girl-who-ate-everything.com/2013/02/chocolate-peanut-butter-cheesecake.html

Provided by brunettebaker

Categories     Cheesecake

Time 1h50m

Yield 1 cheesecake, 12 serving(s)

Number Of Ingredients 10

1 1/2 cups crushed Oreo cookies or 15 Oreo cookies
32 ounces cream cheese, softened
1 cup sugar
4 eggs
1 teaspoon vanilla
1 cup semi-sweet chocolate chips
1/2 cup creamy peanut butter
1/2 cup heavy whipping cream
1 cup milk chocolate chips
Reese's Peanut Butter cups

Steps:

  • 1. Preheat oven to 350 degrees.
  • 2. Press crushed Oreo cookies into bottom of 10-inch spring-form pan. Bake 5-6 minutes or until set. Do not burn! Cool on wire rack while preparing cake. Reduce oven heat to 300 degrees.
  • 3. Beat softened cream cheese, sugar and vanilla until smooth and creamy; add eggs one at a time beating well after each addition. Divide batter equally between two bowls.
  • 4. Melt 1 cup semi-sweet chocolate chips; stir into one of the bowls of cheesecake batter; pour batter into crust prepared pan. Microwave peanut butter until soft, about 20-25 seconds; stir into other bowl of cheesecake batter and pour on top of the chocolate layer.
  • 5. Bake cheesecake at 300 degrees for 50-60 minutes or until center is almost set (not jiggly). Do not overbake. Don't worry if there are a couple of cracks. They will come together when refrigerated and were covering it in chocolate anyway.
  • 6. Place pan on cooling rack; cool approximately 1 hour. Carefully run a knife around edge of pan and remove sides of pan.
  • 7. Place cream in a microwave safe bowl and heat for one minute or boiling. Pour chocolate chips into cream and let sit until soft. Stir until chips are melted and mixture is smooth and creamy. Pour chocolate over top and sides of cheesecake. You may want to place your cheesecake on a cookie sheet to catch the run off.
  • 8. Refrigerate overnight; cut optional Reese Peanut Butter cups into quarters and garnish top of cheesecake. Refrigerate leftovers.

Nutrition Facts : Calories 682.2, Fat 48.9, SaturatedFat 24.9, Cholesterol 162.1, Sodium 433.9, Carbohydrate 53.8, Fiber 2.5, Sugar 43.3, Protein 12.3

4 INCH STRAWBERRY CHOCOLATE CHEESECAKE



4 Inch Strawberry Chocolate Cheesecake image

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 8h15m

Yield 4 serving(s)

Number Of Ingredients 13

3 chocolate sandwich style cookies, crushed (Strawberry Oreos are great for this)
2 teaspoons butter, melted
6 ounces cream cheese
2 1/2 tablespoons sugar
1 teaspoon cornstarch
2 tablespoons egg substitute
1/4 teaspoon vanilla extract
1 teaspoon unsweetened cocoa
1/2 tablespoon sugar
1 1/2 tablespoons strawberry schnapps
2 strawberries, sliced
canned whipped topping
chocolate dipped strawberry

Steps:

  • Crust: Mix cookies and butter until crumbs are moistened and press into bottom of a 4 inch springform pan.
  • Filling: Combine cream cheese, 2 1/2 T sugar, and cornstarch. Beat until smooth.
  • Beat in melted egg substitute and vanilla. Beat well after each addition.
  • Remove 1/3 of the mixture, stir cocoa and 1/2 T sugar. Set aside.
  • Stir strawberry schnapps into remaining cream cheese mixture.
  • Fold in sliced strawberries.
  • Pour half the strawberry mixture over crust, then top with half of chocolate mixture, layer remaining strawberry then chocolate mixtures.
  • Without disturbing the crust, swirl the blade of a knife through the cake to create a marbling effect.
  • Bake at 325°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.
  • Top with canned whipped topping and chocolate covered strawberry.

Nutrition Facts : Calories 249.3, Fat 18.3, SaturatedFat 10, Cholesterol 51.9, Sodium 212.1, Carbohydrate 18.8, Fiber 0.5, Sugar 14.8, Protein 3.9

NO-BAKE CHOCOLATE PEANUT BUTTER CHEESECAKE RECIPE BY TASTY



No-Bake Chocolate Peanut Butter Cheesecake Recipe by Tasty image

Here's what you need: graham crackers, butter, cream cheese, powdered sugar, vanilla extract, chocolate chips, peanut butter, confectioners sugar

Provided by Pierce Abernathy

Categories     Desserts

Yield 8 servings

Number Of Ingredients 8

10 graham crackers
7 tablespoons butter, melted
24 oz cream cheese, softened
1 ½ cups powdered sugar
1 teaspoon vanilla extract
1 ½ cups chocolate chips, melted
2 cups peanut butter, melted
1 cup confectioners sugar

Steps:

  • Place graham crackers into a plastic bag and crush them into fine crumbs with a rolling pin.
  • Pour the graham cracker crumbs into a bowl and combine with melted butter, mixing until the texture is like slightly wet sand.
  • Press the graham cracker crumbs in an even layer into the bottom of a 9-inch (23 cm) springform pan. Refrigerate.
  • In a large bowl, mix together softened cream cheese until smooth.
  • Add the powdered sugar and continue to mix until there are no lumps.
  • Add the vanilla and melted chocolate and mix until the color is even.
  • Pour the mixture over the graham cracker crust in the springform pan. Using a spatula or spoon, smooth the top. Refrigerate.
  • In a large bowl, mix together melted peanut butter and confectioner's sugar.
  • Pour mixture over cheesecake in springform pan. Use a knife or spatula to spread evenly and smooth the top.
  • Refrigerate for 2-4 hours.
  • Enjoy!

Nutrition Facts : Calories 1069 calories, Carbohydrate 71 grams, Fat 82 grams, Fiber 5 grams, Protein 22 grams, Sugar 52 grams

PEANUT BUTTER CHOCOLATE CHEESECAKE



Peanut Butter Chocolate Cheesecake image

A decadent treat for the holidays, we suggest reserving this recipe for special occasions as it is quite time consuming. However, it will definitely be a crowd pleaser! We've adapted this recipe from the original Martha Stewart recipe.

Provided by Theprettyfeed

Categories     Cheesecake

Time 10h

Yield 6 serving(s)

Number Of Ingredients 15

1 cup chocolate wafer cookie
2 tablespoons unsalted butter, melted
2 tablespoons sugar
4 ounces semisweet chocolate, finely chopped (55 to 61 percent cacao)
4 (8 ounce) packages cream cheese, room temperature
1 1/2 cups sugar
1 pinch coarse salt
1 teaspoon pure vanilla extract
4 large eggs, room temperature
1/2 cup smooth peanut butter
4 ounces bittersweet chocolate
3 tablespoons unsalted butter, cut into small pieces
1 tablespoon whole milk
2 teaspoons light corn syrup
1 (19 1/16 ounce) package peanut butter cups

Steps:

  • DIRECTIONS For Cheesecake.
  • Crust: Preheat oven to 325 degrees. Wrap bottom and outside of a 9-inch springform pan with a double layer of foil. (this is necessary to prevent leakage) Coat bottom of pan with cooking spray, and line with parchment paper cut to fit the bottom of the pan. Spray parchment paper.
  • Stir together cookie crumbs, butter, and sugar in a medium bowl. Press mixture firmly into bottom of pan,(use the bottom of a measuring cup to press down) and bake until firm, about 10 minutes. Let cool completely in pan on wire rack.
  • Filling: Melt chocolate in a bowl set over a saucepan of simmering water. (do not let the bottom of the bowl touch the water as this will burn the chocolate) Let cool. Beat cream cheese with a mixer (use paddle attachment) on medium speed until fluffy, about 3 minutes. Reduce speed to low, and beat in sugar in a slow, steady stream until combined. Beat in salt and vanilla until thoroughly combined and completely smooth. Add eggs, 1 at a time, scraping bowl between each addition and beating just until combined after each addition (do not over-mix).
  • Divide cream-cheese filling in half. Stir peanut butter into 1 half; stir melted chocolate into other half. Ladle peanut butter filling into center of crust, and tap pan gently on counter to settle. Smooth out to crust with a spatula. Put into the freezer for 5-7 minutes to just set the filling. Ladle chocolate filling directly on top of peanut butter filling and spread evenly out to the edges.
  • Bring a kettle of water to a boil. Set cake pan in a large roasting pan, and transfer to oven. Carefully pour boiling water into roasting pan to reach halfway up sides of cake pan. Bake until cake is set but still slightly wobbly in center, about 1 hour 20 minutes. Let cool completely in pan on wire rack. Refrigerate cake in pan until cold, at least 6 hours, up to overnight covering with a cloth. Before un-molding, run a knife around edge of cake.
  • DIRECTIONS For Glaze.
  • Melt chocolate and butter in a bowl set over a saucepan of simmering water, stirring until smooth. Remove from heat, and stir in milk and corn syrup. Use immediately.
  • Make the chocolate glaze and immediately pour glaze over top of cake starting in the center , smoothing with an offset spatula and letting it drip down the sides. Cut mini peanut butter cups in half and pile in the middle of the cheesecake.
  • If you are a peanut butter chocolate lover, which we definitely are, we have a few other recipes recipes to share. These are also easier recipes if you don't have the time to tackle this cheesecake just yet. These are some of our favorite youtube channels to follow and you can watch the recipes being made as well. We hope you feel up to our cheesecake challenge shortly! It's WORTH IT!

LOW-SUGAR PEANUT BUTTER CHOCOLATE CHEESECAKE



Low-Sugar Peanut Butter Chocolate Cheesecake image

This low-sugar cheesecake is my favorite birthday dessert for myself and a good option for our family with diabetic dietary needs.

Provided by JESSAYN

Categories     Desserts     Cakes     Cheesecake Recipes

Time 2h40m

Yield 8

Number Of Ingredients 10

1 prepared chocolate graham cracker pie crust
½ cup granular no-calorie sucralose sweetener (such as Splenda®)
3 tablespoons reduced-fat peanut butter
3 tablespoons reduced-fat cream cheese
4 ounces unsweetened chocolate, chopped
1 ¾ cups granular no-calorie sucralose sweetener (such as Splenda®)
1 (8 ounce) package reduced-fat cream cheese
½ cup skim milk
2 eggs
1 teaspoon vanilla extract

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Mix sweetener, peanut butter, and cream cheese together in a small bowl until filling is smooth. Spread peanut butter filling onto the bottom of the pie crust.
  • Place chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, 3 to 5 minutes.
  • Place sweetener and cream cheese for chocolate filling into a small mixing bowl. Beat with an electric mixer until soft. Add milk slowly; mix with a wire whisk until smooth. Add melted chocolate. Stir well. Add eggs and vanilla extract; mix until well blended. Pour into the pie crust on top of peanut butter mixture.
  • Bake in the preheated oven until set, 20 to 25 minutes. Chill for about 2 hours before serving.

Nutrition Facts : Calories 332.4 calories, Carbohydrate 26.9 g, Cholesterol 66.1 mg, Fat 23.1 g, Fiber 3 g, Protein 10.2 g, SaturatedFat 10.5 g, Sodium 302.5 mg, Sugar 11.9 g

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From dicktaylorchocolate.com


4-INCH CHOCOLATE PEANUT BUTTER CHEESECAKE RECIPE - FOOD.COM
I adjusted several cheesecake recipes to be used with a 4 or 4 1/2 inch. May 16, 2013 - 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 . May 16, 2013 - Cooking time includes chilling overnight and setting time for the topping. I adjusted several cheesecake recipes to be used …
From pinterest.com


PEANUT BUTTER CHEESECAKE RECIPE - DINNER, THEN DESSERT
2020-07-10 Add in the peanut butter and mix until completely smooth. Add in the eggs and brown sugar until just combined. Add in the sour cream, milk and vanilla extract until just combined. Pour over crust and bake for 60-65 minutes. If using a water bath remove the cheesecake from the water bath gently and let cool in the oven.
From dinnerthendessert.com


4 INCH CHOCOLATE CHEESECAKE - HOMEMADE IN THE KITCHEN
2021-02-18 In a large microwave safe bowl, add the chocolate. Microwave for 30 seconds then stir. Repeat in 15 second increments until the chocolate is completely smooth. Cool for 15 minutes. Alternatively, add about an inch of water to a …
From chocolatemoosey.com


CHOCOLATE PEANUT BUTTER CHEESECAKE - EASY AS COOKIES
2016-07-10 The peanut butter cheesecake was smooth and creamy; it paired perfectly with all the chocolate. Overall this was a dense and rich cheesecake. I needed to cut slices very thin - about as thin as I could with a cheesecake - in order to be able to finish a slice. The only downside was that the crust was a little dense and hard in the corners where the sides met the …
From easyascookies.com


CHOCOLATE PEANUT BUTTER CHEESECAKE CAKE - CAFE DELITES
2020-09-23 Beat in the eggs, one at a time, until light and creamy. Beat in the milk until well combined. Sift in the flour, cocoa powder, baking powder and salt, mixing them through the wet ingredients. Pour in the coffee and beat the batter until fluffy, well combined and smooth (about 1 minute). Set aside.
From cafedelites.com


MINI 4-INCH PEANUT BUTTER CAKE WITH PEANUT BUTTER FROSTING
2018-09-18 Preheat oven to 350 degrees. Spray 3 mini 4-inch spring form pans with non-stick baking spray, and set aside. 3. Mix together your flour, baking powder, and salt. Set aside. 4. Cream together the peanut butter, butter, and brown sugar until light and fluffy with a handheld or stand mixer (about 2-3 minutes). 5.
From cookiesandcalligraphy.com


PEANUT BUTTER CHOCOLATE NO-BAKE CHEESECAKE - RAINBOW IN MY …
2021-09-30 Preheat oven to 180 °C. Spread the peanuts in an even layer on the baking sheet. Place in oven and roast for 15-20 minutes (depending on which type of peanut you’re roasting, cooking times might slightly vary). Stir or shake the tray every 3 …
From rainbowinmykitchen.com


THE BEST CHOCOLATE PEANUT BUTTER CHEESECAKE - KATE THE BAKER
2021-12-02 Cream - some for the ganache, some whipped up and beat into the peanut butter cheesecake mixture. Peanut butter - I use half chunky, half creamy, but you can most certainly use all of whichever one you like or have on hand. Cream cheese - duh. Powdered sugar - using this instead of granulated ensures it totally mixes in and isn't grainy ...
From katethebaker.com


EASY PEANUT BUTTER CHOCOLATE CHEESECAKE PIE - VERY BEST BAKING
If necessary, microwave at additional 10- to 15-second intervals, stirring until smooth. Step 3. Beat cream cheese and sugar in large mixer bowl until creamy. Beat in chocolate mixture. Add whipped topping and stir vigorously until smooth. Spoon into prepared pie crust and swirl top. Sprinkle with remaining peanuts and drizzle with remaining ...
From verybestbaking.com


4-INCH CHOCOLATE PEANUT BUTTER CHEESECAKE RECIPE
Dec 22, 2017 - 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 g… Dec 22, 2017 - Cooking time includes …
From pinterest.com


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