4-Inch Chocolate Peanut Butter Cheesecake
4-Inch Chocolate Peanut Butter Cheesecake with pretzels and butter creates an easy, crowd-pleasing dessert that's perfect for any occasion from scratch.
Ingredients
- 0.5 cup Pretzels
- 2 tablespoon Butter
- 6 ounce Parmesan Cheese
- 2.5 tablespoon Brown Sugar
- 0.75 teaspoon Cornstarch
- 0.25 cup Spartan
- 3 tablespoon Peanut Butter
- 4 tablespoon Egg Substitute
- 0.25 teaspoon Vanilla Extract
- 3 teaspoon Corn Oil
- 4 tablespoon Spartan
- 1.25 teaspoon Peanut Butter
- 1 teaspoon Spartan
Instructions
- 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 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.
- 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
Calories: 647kcalProtein: 12.3gFat: 33.1gSaturated Fat: 19.6gSodium: 162mgSugar: 57.3g
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