Earlier this week I received some 4.5 inch spring form pans. Spring form pans are pretty neat little tools that appear like a round cake pan, only the bottoms can be removed from the sides. This makes spring form pans useful for desserts (especially cheesecake) and deep dish pizzas.
I've never been a large fan of traditionally sized cheesecake. Cheesecake is a rather rich dessert, so eating an entire slice from a 9 inch pie does not sit well with me. That's why I was excited to make cheesecake in 4.5 inch pans. I wanted the opportunity to get the delicious taste and texture of cheesecake without it being a chore to finish eating. Also, in this recipe I leave some chunks of chocolate and peanut butter in the batter before placing it in the oven. I enjoy doing this because it produces tiny pieces of chocolate and peanut butter in the cake that simulates peanut butter cups. I hope you enjoy!
Yields: 4 4.5 inch cheesecakes
Prep Time: 30 minutes
Bake Time: 45 minutes
Inactive Prep Time: 4 hours
1.5 cup gluten free graham cracker crumbs
6 tbsp butter, melted
.25 cup sugar
3 8oz cream cheese, room temperature
1 cup granulated sugar
1 tbsp vanilla
1.5 tsp espresso, room temperature
5 oz semi sweet chocolate chips
5 oz Reese's peanut butter chips
1. Preheat oven to 350F.
2. In 2 bowls, microwave the chocolate chips and peanut butter chips at 15 second intervals, stirring in between. Do this until each is melted and creamy.
3. In a medium bowl, mix the crumbs, butter, and .25 cup sugar until combined. Press into the bottom of each spring form pan.
7. Place the spring form pans onto a cookie sheet. Pour the peanut butter batter into each of the pans, filling halfway. Top with the chocolate batter, 1/4 inch from the top of each pan. Place in the oven and bake for 45 minutes, or until the centers are set.
8. Cool on a rack for about 10-15 minutes, and then let set in the refrigerator for at least 4 hours.
When ready to serve, draw a kinfe around the perimeter of the pan to separate the cake from the side.
I hope you enjoy! What's your thoughts on the recipe? Also, what's your favorite flavor of cheesecake?