Waay back in January, Taffy Mail featured Hersheys Cookies N Creme Dipped Pretzels. This snack brings together the American candy powerhouses of Snyder’s and Hershey’s to make a snack that beautifully balances salty and savoury flavours. Unsurprisingly, this snack was massively popular – garnering dozens of votes from the Taffy Mail group on Facebook to win the category of Wildest Wildcard at the Taffy Mail Snackademy Awards, and then went ahead and won the best overall snack!
This month sees the return of Hershey’s Cookies N Creme Dipped Pretzels to Taffy Mail, but this time, we’ve made something with them! This white chocolate cheesecake is the perfect way to make your pretzels go just a little bit further!
If you’d like to sign up to Taffy Mail, we have 3 box sizes, and are getting into a nice little routine of making stuff with an item or two from our Extra-sized box! Sign up here!
Ingredients (for a 4″ cheesecake):
For the base:
60g Hersheys Cookies N Creme Dipped Pretzels (about half a bag!)
7g Caster sugar
For the topping:
70g white chocolate
50 ml cream
some drops of vanilla essence
Preparation 20 Minutes | Chilling Time 2 hours
Crush the Hersheys Cookies N Creme dipped pretzels in a bag, combine with sugar and the butter. Take a 4″ spring form tin, and cover the base with greaseproof paper, and butter the sides. Press the pretzel and butter mixture into the base of the tin. Cook for 7 minutes in a preheated oven at 180°C. Remove from oven and cool for 20 minutes in the fridge.
Combine the white chocolate, the Philadelphia, the cream and the vanilla in a bowl, and spoon onto the chilled base. Place in the fridge and leave for 2 hours. Remove from fridge, and remove the cheesecake from the spring form tin.
Garnish with a Hersheys Cookies N Creme dipped Pretzel, and some of the crumbs from the bottom of the bag!
So there you have it, a fantastic little cheesecake to help make your Taffy Mail go that little bit further – don’t forget, if you’d like to make something from your box, and you’d like a box – sign up today!