4-Inch Chocolate Peanut Butter Cheesecake

730 mins (prep 10, cooking 720)
11 ingredients
4 servings
Cooking time includes chilling overnight and setting time for the topping. I adjusted several cheesecake recipes to be used with a 4 or 4 1/2 inch springform cheesecake pan. These small cheesecakes are great for those who cannot finish off a large cheesecake or who want a treat but don't want to tempt themselves to go overboard. If you want to make enough for a 9 inch pan multiply this recipe by 4.

Categories:  cheesecake , served-cold , presentation , taste~mood , romantic , cheese , eggs~dairy , dessert ,
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Serving Size (138.19 g)
Servings 4
Amount per Serving
Calories 470.53 Calories from Fat 169.38
% Daily Value *
Total Fat 18.82g 115.79%
Saturated Fat 7.26g 145.15%
Trans Fat 0.24g %
Cholesterol 108.71mg 144.94%
Sodium 933.02mg 155.5%
Total Carbohydrate 55.94g 74.59%
Dietary Fiber 2.04 g 32.61%
Sugars 17.26 g %
Protein 23.0g 183.98%
Vitamin A 403.21IU% Vitamin C 0.27mg%
Calcium 230.26mg% Iron 3.03mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
crushed, white chocolate chips