4-Inch Chocolate Peanut Butter Cheesecake

Recipe by Nyteglori
READY IN: 12hrs 10mins




  • 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.