Why are my mini cheesecakes falling in?

Oven temperature: If the oven wasn't hot enough, the cheesecake may not have been set properly . Using the wrong size pan: If you use a pan that's too small, the cheesecake will be too thick and may not be set properly. Overbeating: Overbeating the filling can add too much air, resulting in a sunken cheesecake.

What did the first cheesecake look like?

Cheesecake Origin It was made by working the cheese until it was smooth and creamy, mixing it in a brass pan with honey and wheat flour, heating it until it became a hom*ogenous mass, and finally allowing it to cool and serving it. It looked more like a loaf than a cake .

How do you know when mini cheesecakes are done baking?

You'll know they are done when you can gently touch the top of the cheesecakes and the center no longer jiggles . Let the mini cheesecakes cool on a wire rack and then refrigerate them for at least 3 hours before serving.

What is the oldest cheesecake?

Over 4,000 years ago in the fifth century BC, the ancient Greeks on the island of Samos created the earliest known cheesecake . This rudimentary cheesecake was made with patties of fresh cheese that were then pounded smooth with flour and honey.

What is the difference between New York cheesecake and original cheesecake?

Regular cheesecake relies on heavy cream and sour cream to thin the batter and create a silkier, creamier texture. New York cheesecake is heavy on the cream cheese which is why it's so dense and rich . Extra cream cheese isn't the only thing that makes New York cheesecake so special.

Can you eat a sunken cheesecake?

The only thing that might be affected is the texture (it might be slightly coarse or a tad on the dry side – for a cheesecake), but I can guarantee it will still be delicious . There is only 1 very simple thing you have to do with your cracked (or sunken) cheesecake and that is: … cover it up with a topping!

What happens if you over mix cheesecake batter?

Avoid Overmixing: Unlike other cakes, where beating air into the batter is key, overmixed cheesecake can rise, fall and then crack from that excess air . Keeping ingredients (cheese, eggs, liquids and flavorings) at room temperature can help.

How do you keep mini cheesecakes from cracking?

Baking in a water bath is simply adding a pan of hot water to the oven while baking foods like cheesecakes that are prone to cracking from the heat of the oven. A water bath adds moisture to the oven which helps the cheesecake bake evenly without the outside getting overcooked.

What happens when you overbeat cheesecake batter?

Overmixing may lead to cracks and a grainy texture Overmixing your batter can ruin the structure and texture of your cheesecake.

Mini Chocolate Peanut Butter Cheesecakes (2024)

CheesecakesCupcakesDesserts

written by Vera Z.January 13, 2014

15K Shares

Jump to Recipe·Print Recipe·3.5 from 2 reviews

Mini Chocolate Peanut Butter Cheesecakes are delicious individual portions of peanut butter cheesecakes with chocolate graham cracker crust and chocolate ganache topping. This cute homemade cheesecake recipe is a great dessert for your child’s school bake sale, or your next party!

Mini Chocolate Peanut Butter Cheesecake Cupcakes

“ Oh, no! Not, cheesecake and chocolate again!” That will probably be the first thing you will say if you are followers of my blog. I know, I know. Maybe I’m going a little too far with this combination but what can I do when everyone in the house loves it, especially the more popular chocolate peanut butter cheesecake recipes? And when I see these beautiful mini-cheesecakes in little cups, doesn’t matter how many times I say to myself: “No, Vera, it’s time for something else”, the ending is the same: this treat Is on the table.

It was exactly like that when I found these beautiful “Mini Chocolate Peanut Butter Cheesecakes” on Pinterest. Can you please not blame me for opening the fridge and looking for all the ingredients one does and does not need for this great desert and starting work that same moment? 🙂 Whatever, but the ingredients were all there to my great delight ! Peanut butter, cream cheese, chocolate, peanuts and chocolate cookies were all standing there, waiting, and they were screaming at me: “We are ready, we are ready”.

Easy Peanut Butter Cheesecake Recipe

And as I said, I went to work immediately. And to be honest, there is not much work for a desert like this! A thin crust of chocolate crumbs will only take a few minutes, not more then a cheesecake mix of creme cheese and peanut butter! You align the cups in your baking pan and you are ready! And while you are waiting for your sweet little peanut butter cheesecakes to be baked, you only have to cut the peanuts into smaller peaces and prepare the chocolate for the ganache with which you will overflow the sweet cups. And that is all. Now think: is it worth it?

And here is what I got in just a short time! They really looked wonderful. And when I took the first bite, I lost the last sense of guilt for torturing you with cheesecake and chocolate again. My sweet little Peanut Butter Cheesecakes had a taste out of this world. OK! No more torture! I promise! In the next few posts, there will be no cheesecake. Except…

Mini Chocolate Peanut Butter Cheesecakes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.5 from 2 reviews

Author: Vera Zecevic
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Yield: 12 cheesecakes 1x
Category: Dessert
Method: Oven
Cuisine: American

Print Recipe

Description

Ingredients

For crust:

1 cup finely crushed chocolate graham crackers (or cookies)
4 tablespoons unsalted butter or margarine, melted
1 tablespoon granulated sugar

For filling:

16 oz cream cheese, softened
1/2 cup peanut butter
2/3 cup powder sugar
1 teaspoon vanilla
2 eggs

For topping:

12oz. semi-sweet chocolate chopped
1/2 cup heavy cream
1/4 cup chopped peanuts

Cook ModePrevent your screen from going dark

Instructions

Preheat the oven to 325 degrees F and line a cupcake pan with paper liners.
In a bowl mix together graham cracker (or cookie crumbs), sugar and melted butter.
Divide crumbs in the cupcake liners and press it on the bootom. Bake for 10 minutes, remove from oven and set aside.
In a large mixing bowl, mix together cream cheese, peanut butter, powder sugar and vanilla on medium speed until well combined.
Beat in eggs (one by one) until evenly combined.Do not over mix it.
Spoon cheesecake filling over the crusts and bake at 325 F for 20 minutes or until the toothpick comes out almost clean.
Remove from oven and cool completely.
Melt the chocolate and stir in heavy cream. Spoon chocolate ganache on top of each cheesecake. Sprinkle chopped toasted peanuts on top for garnish.
Store cheesecakes in refrigerator.

chocolatecream cheesepeanut butter

Vera Z.

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45 comments

Lori HartDecember 24, 2013 - 3:24 pm

Congratulations!! Your recipe has been featured at Tasty Tuesdays 42 on my blog, Lori’s Culinary Creations. Hop on over and grab a feature button and link up your latest culinary creations. Congrats again.
Link- http://bit.ly/1jERZgk
Lori

Vera ZecevicDecember 24, 2013 - 8:17 pm

Thanks a lot! I am so happy about that!

Andi @ The Weary ChefDecember 28, 2013 - 3:39 pm

These look delicious, Vera! Anything with cheesecake and chocolate involved is OK by me. Thanks for linking up with us at Saturday Night Fever. I hope we’ll see you back tonight!

Vera ZecevicDecember 28, 2013 - 4:26 pm

Thank you Andi!

I will be with you when I come with new recipe! I the meantime I am working on my favorite Link Parties page ! I will put your badge also!

All the best

KarlyJanuary 7, 2014 - 6:27 am

Hi Vera!

I featured your recipe in this week’s Tasty Tuesday! I hope you had a wonderful holiday and I look forward to having you linkup this week!
http://www.mrsthreeinthree.com

Vera ZecevicJanuary 11, 2014 - 7:54 pm

Thank you very much Karly! All the best

Keisha WatkinsSeptember 12, 2021 - 5:51 pm

This looks delicious but why do you use powder sugar and not regular sugar?