Cheesecake

Making Cheesecake a Tradition, Reese’s Salted Cheesecake

It’s happened twice so I hope it 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, Andes Mint and Reese’s® Salted cheesecake. This one is Garritt’s favorite.

{Reese’s® Salted Cheesecake}

3/4 cup finely crushed vanilla wafers

3/4 cup finely crushed pretzels

1/4 cup unsalted butter, melted

5 packages (8-ounces each) cream cheese, softened

3/4 cup white sugar

3/4 cup brown sugar

3/4 cup creamy peanut butter

2 teaspoons vanilla extract

3 eggs, lightly beaten

2 cups chopped Reese’s Peanut Butter Cups

Mini Reese’s Peanut Butter Cups for topping if desired

Heat oven to 350°. 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 or 3 greased mini cheesecake pans. Bake 8 minutes in a 9-inch springform or 4 minutes if using the mini cheesecake pans. Set aside to cool.

In a large mixing bowl, beat cream cheese until smooth. Add white and brown sugars, beating until light and fluffy. Add peanut butter and vanilla; mix well. Add eggs, one at a time, beating well after each addition. Do not over beat. Stir in chopped peanut butter cups.

Pour cheesecake batter into pan. Bake in 9-inch pan for 50-55 minutes. If using mini cheesecake pans, bake 15-18 minutes or until the top starts to turn a light brown and the center still looks a little shiny.

Remove from oven and cool 2 hours. Refrigerate at least 12 hours before serving. Top with reserved crust crumbs and Reese’s Peanut Butter Cups.

Do you have a special recipe that is traditionally served at family graduation parties?

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