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You are here: Home / Dessert / Reese’s Salted Caramel Cheesecake

Reese’s Salted Caramel Cheesecake

This post may contain affiliate links which won’t change your price but will share some commission. View my Disclosure Policy for details.

November 19, 2015 by Hugs & Cookies xoxo 4 Comments

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Cheesecake, 3 different sizes of peanut butter cup and homemade salted caramel! Yup, perfection right here my friends!!!reeses cakereeses cake pb cupreeses cakereeses caramel cheesecakereeses cheesecakereeses pb cup cheesecake slicereeses pb cups cakes

You’ll also need:

HUGE spatula-The BEST for transferring all cakes to platters!!!

9 inch springform pan

Cheesecake Moat-LOVE this!!!

Print
Reese's Salted Caramel Cheesecake
 
Ingredients
Cheesecake Crust:
  • 1 1 /2 c. graham cracker crumbs
  • 1 T sugar
  • 6 T melted butter
Cheesecake:
  • Four 8-ounce packages PHILADELPHIA cream cheese, at room temperature
  • 1⅔ cups sugar
  • ¼ cup cornstarch
  • 1 tablespoon pure vanilla extract
  • 2 extra-large eggs
  • ¾ cup heavy whipping cream
  • Assorted peanut butter Cups for assembly-large and minis
Instructions
Crust:
  1. Combine all ingredients and press into a 9 inch springform pan.
  2. Bake at 350 for 8 minutes. Let cool.
Cheesecake:
  1. In a large bowl, using an electric mixer fitted with the paddle attachment, beat 1 package of the cream cheese, ⅓ cup of the sugar, and the cornstarch together on low until creamy, about 3 minutes, scraping down the bowl several times.
  2. Blend in the remaining cream cheese, one package at a time, beating well and scraping down the bowl after each.
  3. Increase the mixer speed to medium and beat in the remaining sugar, then the vanilla.
  4. Blend in the eggs, one at a time, beating well after each.
  5. Beat in the cream just until completely blended.
  6. The filling will look light, creamy, airy, and almost like billowy clouds. Be careful not to overmix! Gently spoon the batter over the crust. Wrap the sides of the pan in aluminum foil.
  7. Place the cake pan in a large shallow pan containing hot water that comes halfway (about 1 inch) up the side of the springform. Bake until the edge is light golden brown, the top is light gold, and the center barely jiggles, about 1¼ hours. If the cake still feels soft around the edge, let it bake for 10 minutes more. Let cool in oven with the door open for 30 mins. Remove the cheesecake from the water bath, transfer to a wire rack, and let cool for 2 hours. Chill until cold.
  8. Top with assorted sized peanut butter cups and drizzle with caramel!
  9. Cheesecake recipe adapted from Junior's
3.2.2807

Click here for homemade caramel recipe!

reeses caramel cakereeses caramel cheesecake2

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Filed Under: Cheesecake, Dessert

This post may contain affiliate links, view my Disclosure Policy. Sharing of this post is both encouraged and appreciated. Copying and/or pasting of full recipes to ANY social media or blogs is strictly prohibited without written consent. Recipes- including exact wording and photographs- are Copyright of hugsandcokiesxoxo.com. Any unauthorized use of content or photos from hugsandcookiesxoxo.com is a violation of my Copyright.

Comments

  1. Jennifer says

    December 22, 2015 at 7:54 am

    Yum!! Did You make the salted caramel?

    Reply
  2. Heather says

    July 15, 2016 at 1:36 pm

    I ordered a cheesecake moat (finally) and made this! DELISH!!! The caramel turned out fantastic and I actually drizzled that on before placing the Reese’s cups on top (I organized them, call me OCD). This cake got rave reviews from everyone at the party it went to!!

    Reply
    • Hugs & Cookies xoxo says

      July 17, 2016 at 9:09 pm

      I am so excited u got the moat. Seriously, isn’t it the coolest!!! ahahaha!!!! Yay on the rave reviews!!!!

      Reply

Trackbacks

  1. Cheesecake Truffles says:
    November 22, 2015 at 7:15 pm

    […] used THIS cheesecake recipe (Minus the Reeses and caramel, of course! […]

    Reply

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Hi, I'm Danielle!

Welcome! I am married to my Prince Charming and we have 2 beautiful boys. I am also a first grade teacher and I love my students more than chocolate chip cookies!  Hope your day is filled with Hugs & Cookies!  xoxo

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