Mini Chocolate Peanut Butter Cheesecake - Angel Moser

Zee IP Recipes

as follows (make one recipe for each layer flavoring as desired)

8 oz cream cheese

1 egg

⅛ cup sugar

1 teaspoon vanilla extract

1.5 tablespoons heavy cream

Mix all together as you normally would.

Cook time was 25 minutes plus NPR.

NOTES:

Make sure you repeat this for 2nd layer.

You can then add whatever to each layer. Example 1 layer plain and 2nd layer blueberries or other

fruit. The options are endless. With the use of the metal trivet and 2nd tier using an egg rack I was able to get all 3 mini pans into my 6 quart IP.

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I made 3 mini (4 inch diameter) 2 layer cheesecakes. First layer Peanut butter and second (top) layer Peanut butter Chocolate. For different layers you can use a split recipe

You can use any recipe for a regular cheesecake that would normally go into 6" x 3" or 7" x 2" and just divide it up into these mini springforms. If you want to add crust just use spray oil on inside of pans then put in some cookie crumbs and shake pans like you would apply flour. If bottom is not covered enough add bit more (no mixing of crumbs and butter required) and then just add filling. You can use any recipe for a regular cheesecake that would normally go into 6" x 3" or 7" x 2" and just divide it up into these mini springforms. If you want to add crust just use spray oil on inside of pans then put in some cookie crumbs and shake pans like you would apply flour. If bottom is not covered enough add bit more (no mixing of crumbs and butter required) and then just add filling.

The positioning of the forms were 1 at the bottom on top of trivet then place 2nd tier of egg rack so that it is sitting on bottom of pot and add the other 2 minis on top (see photo).

Since I was not sure if mini pans would leak I just enclosed the whole thing with aluminum foil.

Using mini springforms you get 12 servings

instead of 8 using the bigger forms.

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