Description
A delightful dessert that combines the rich, creamy texture of cheesecake with the crunchy, salty goodness of pretzels and the sweetness of salted caramel.
Ingredients
Scale
- Homemade Salted Caramel:1 cupgranulated sugar6 tablespoonsunsalted butter, room temperature, cubed½ cupheavy cream, room temperature1½ teaspoonsfine sea salt
- 1 cupgranulated sugar
- 6 tablespoonsunsalted butter, room temperature, cubed
- ½ cupheavy cream, room temperature
- 1½ teaspoonsfine sea salt
- Pretzel Crust:1¼ cupspretzels¾ cupgraham cracker crumbs½ cupgranulated sugar6 tablespoonsunsalted butter, melted
- 1¼ cupspretzels
- ¾ cupgraham cracker crumbs
- ½ cupgranulated sugar
- 6 tablespoonsunsalted butter, melted
- Cheesecake Filling:24 ouncescream cheese, room temperature1 cupsour cream1¼ cupsgranulated sugar4large eggs1 tablespoonvanilla extract¼ cuphomemade salted caramel sauce
- 24 ouncescream cheese, room temperature
- 1 cupsour cream
- 1¼ cupsgranulated sugar
- 4large eggs
- 1 tablespoonvanilla extract
- ¼ cuphomemade salted caramel sauce
- Topping:¾ cuphomemade salted caramel sauce (remaining)12whole pretzels, for garnishFlaky sea salt, to taste
- ¾ cuphomemade salted caramel sauce (remaining)
- 12whole pretzels, for garnish
- Flaky sea salt, to taste
Instructions
- Prepare the Pretzel Crust: Crush pretzels, mix with graham cracker crumbs and sugar, add melted butter, press into a springform pan, and bake for 10 minutes.
- Make the Cheesecake Filling: Beat cream cheese until smooth, add sour cream and sugar, mix in eggs one at a time, then stir in vanilla and salted caramel.
- Bake the Cheesecake: Pour filling over cooled crust, place in a water bath, and bake for 60-70 minutes until edges are set.
- Prepare the Salted Caramel Sauce: Melt sugar in a saucepan, add butter, stir in cream, and mix in salt.
- Assemble the Cheesecake: Pour remaining caramel over cooled cheesecake, garnish with pretzels and flaky sea salt.
Notes
Ensure all ingredients are at room temperature for a smooth filling.
Use a water bath to prevent cracks in the cheesecake.
Cool the cheesecake gradually in the oven to avoid sudden temperature changes.
Refrigerate for at least 6 hours or overnight for best flavor.
Serve chilled for optimal taste and texture.
Nutrition
- Calories: 400
- Sugar: 30g
- Fat: 25g
- Carbohydrates: 40g
- Protein: 6g