4 Inch Cheesecake Recipe

4 Inch Cheesecake Recipe

Looking to bake cheesecake for two? This 4 Inch Cheesecake recipe makes two mini cheesecakes in springform pans.

Ingredients

  • graham cracker crumbs
    1 c
  • unsalted butter
    ¼ c
  • full-fat cream cheese

    room temperature and not cold to the touch, do not sub fat free

    8 oz
  • granulated sugar
    ⅓ c
  • egg

    room temperature and not cold to the touch

    1
  • vanilla extract
    1 tsp
  • Strawberry Sauce
  • Cherry pie filling
  • Whipped cream

Directions

  1. 1

    Preheat oven to 350F. Wrap the outside of two 4 inch springform pans with foil*.

  2. 2

    In a large bowl, mix together the graham cracker crumbs and melted butter. Press into the bottom and up the sides of both pans.

  3. 3

    In a large mixing bowl, beat together the cream cheese and sugar until light and fluffy, about 2-3 minutes. Scrape down the bowl as needed.

  4. 4

    Beat in the egg until smooth, about 1 minute (do not overbeat). Beat in the vanilla.

  5. 5

    Transfer the batter to the pans. Bake 25-28 minutes or until the edges are set and brown, the center is mostly set with some wiggling, and internal temperature reaches 150F degrees.

  6. 6

    Remove from the oven and carefully run a knife along the edge to loosen the cheesecake. Cool at room temperature for 1 hour.

  7. 7

    Cover and refrigerate at least 4 hours or overnight before garnishing and serving. Store leftovers in an airtight container in the refrigerator for up to 5-7 days.

4 Inch Cheesecake Recipe

4 Inch Cheesecake Recipe

345 min

Ratings & Reviews

Be the First to Rate

Nobody has rated this recipe yet. If you have made it, add a rating so the next cook knows what to expect.