So that meant that I only made cheesecake for parties, potlucks, or when I knew I could give most of it away.
As a result, most of the cheesecakes I ate were from restaurants.
Recently, though, I've been playing around with little cheesecakes, made in 4-inch pans. They're adorably cute, and you can have a realllllly small slice. Two or three bites.
The last time I published a mini cheesecake was near Thanksgiving, when I made a pumpkin cheesecake
This time, I went for peanut butter and chocolate.
These cheesecakes are small in diameter, and they're also fairly thin. In theory, you could put all of the filling into one cheesecake tin - it should fit just about perfectly.
But let me warn you - this cheesecake isn't the fluffy type. If peanut butter fudge and cheesecake had a transporter accident, this might be what you'd end up with. So a thinner cake with a thin layer of crust is a nice bite. A thicker cheesecake layer might be a little too dense. But that's up to you.
Peanut Butter and Chocolate Chip Mini Cheesecakes
Recipe © by www.cookistry.com. Do not republish without permission.
3 graham crackers
Pinch of salt
2 teaspoons sugar
1 1/2 tablespoon butter
For the filling:
8 ounces softened cream cheese
2 tablespoons sugar
1/4 cup creamy peanut butter
1 egg yolk
1/2 teaspoon vanilla extract
1/4 cup mini chocolate chips
Preheat the oven to 325 degrees. Wrap the outside of two 4-inch springform pans with aluminum foil.
Crush the graham crackers. Mix the crackers crumbs with the salt and sugar. Melt the butter and mix it with the crumbs until they're evenly moistened.
Cream the cream cheese and sugar together in a medium bowl. Add the peanut butter and beat until combined. Add the egg yolk and vanilla extra and beat until thoroughly combined. Add the mini chocolate chips and stir until well combined. Divide the mixture between the two springform pans.
Place the springform pans into a 9-inch square cake pan or other ovenproof container. Add about an inch of hot water to the pan. Bake at 325 degrees for 25-30 minutes, or until the cheesecakes are mostly firm. It's fine if they have a little jiggle to them, but they shouldn't be sloppy wet looking, and definitely not overbaked and cracked.
Take the pan out of oven (carefully! You've got really hot water there!), remove the springform pans, and let them cool for about 15 minutes, Then remove the aluminum foil and refrigerate for at least 4 hours before removing the cheesecake from the pans and slicing.
If you want to guild the lily, a little drizzle of chocolate sauce would be nice.
This post is part of #SundaySupper - go check out all the other amazing cheese, cake, or cheesecake recipes this week!
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Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. This week we will be sharing our love of Cheese, Cakes AND Cheesecakes! Our weekly chat starts at 7pm EST!
Follow the #SundaySupper hash tag and remember to include it in your tweets to join in the chat.
