Baking a Tradition, Reese’s Peanut Butter Cup Cheesecake
It’s happened twice so I hope Reese’s Peanut Butter Cup Salted Cheesecake becomes a family tradition.
When my two oldest nephews graduated from high school, I offered to bring cheesecake to their parties. Each time, my offer was accepted. On this year’s menu: Caramel Snickers, Raspberry White Chocolate Truffle, and Andes Mint cheesecakes.
Plus Garritt’s favorite…Reese’s Peanut Butter Cup Salted Cheesecake.
Do you have a special recipe that is traditionally served at family graduation parties?
Reese’s Peanut Butter Cup Salted Cheesecake
It's not a graduation party without rich, peanut buttery cheesecake with Reese's Peanut Butter Cup candies and salted pretzel crust.
- 1 9-inch springform pan
- ¾ cup finely crushed vanilla wafers
- ¾ cup finely crushed pretzels
- ¼ cup unsalted butter, melted
- 40 oz cream cheese, softened to room temperature , 5 (8oz) packages
- ¾ cup white sugar
- ¾ cup brown sugar
- ¾ cup creamy peanut butter
- 2 teaspoons pure vanilla extract
- 3 eggs, large, lightly beaten
- 2 cups chopped Reese's Peanut Butter Cups
- 12 mini Reese's Peanut Butter Cups for topping
- Heat oven to 350°F.
- Combine crushed pretzels and vanilla wafers with melted butter. Reserve 1/4 cup for topping.
- Press the remaining crust mixture into a greased 9-inch springform pan. Bake 8 minutes.
- In a large bowl of an electric mixer fitted with the paddle attachment, beat cream cheese until smooth.
- Add white and brown sugars, beating until light and fluffy. Add peanut butter and vanilla; mix well.
- Add eggs, beating on medium-low just until combined.
- Stir in chopped peanut butter cups.
- Pour cheesecake batter into pan. Bake in 9-inch springform pan for 50-55 minutes or until the top starts to turn a light brown and the center still looks a little shiny.
- Remove from oven and let sit at room temperature for 2-3 hours.
- Refrigerate at least 12 hours before serving. Top with reserved crust crumbs and Reese's Peanut Butter Cups. Store in airtight container in the refrigerator.
If using mini cheesecake pans, bake crust 4 minutes. Bake cheesecake 15-18 minutes or until the top starts to turn a light brown and the center still looks a little shiny. Makes 36 minis.
Calories: 909kcalCarbohydrates: 74gProtein: 17gFat: 64gSaturated Fat: 30gPolyunsaturated Fat: 7gMonounsaturated Fat: 21gTrans Fat: 0.2gCholesterol: 150mgSodium: 699mgPotassium: 454mgFiber: 3gSugar: 59gVitamin A: 1477IUVitamin C: 0.3mgCalcium: 162mgIron: 2mg
All text and images © Staci Mergenthal • Random Sweets
Tried this recipe?Mention @RandomSweets and tag #OurSweetMidwestLife
Looks wonderful and I do love the individual mini cheesecakes.
They are the most time-consuming to make, but the most stunning to serve!
Loved your creation , so lovely! =)
Thank you, thank you! Staci