Reese's Gluten Free Cheesecake

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

Ingredients:
Crust
1.5 cup gluten free graham cracker crumbs
6 tbsp butter, melted
.25 cup sugar

Filling
3 8oz cream cheese, room temperature
1 cup granulated sugar
5 eggs
1 tbsp vanilla
1.5 tsp espresso, room temperature
5 oz semi sweet chocolate chips
5 oz Reese's peanut butter chips

Steps:
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.

4. In a large bowl, beat the cream cheese and sugar until combined and creamy.

5. Beat in the eggs one at a time followed by the vanilla. Separate the batter in half into two bowls.

6. If the melted chocolate or peanut butter has started to solidify, place back in the microwave for approximately 10 seconds or until smooth again. Pour the chocolate and espresso into one batter and stir until combined. Pour the peanut butter into the other batter and stir until combined.
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?