Salted Caramel Pretzel Cheesecake

Salted Caramel Pretzel Cheesecake is the perfect combination of sweet, salty, creamy, and crunchy. With a buttery pretzel crust, rich cheesecake filling, and a luscious salted caramel topping, this dessert delivers indulgent flavor and texture in every bite. It’s a show-stopping treat that I love to serve at gatherings or when I’m in the mood to spoil myself.

Why You’ll Love This Recipe

I love this recipe because it’s a beautiful balance of flavors—salty pretzels, tangy cream cheese, and silky caramel all wrapped in one dessert. The crust is crunchy and slightly salty, the cheesecake is smooth and creamy, and the caramel drizzle with sea salt brings it all together. It looks impressive, but it’s straightforward to make and worth every step.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Pretzels, crushed

• Unsalted butter, melted

• Granulated sugar

• Cream cheese, softened

• Sour cream

• Eggs

• Vanilla extract

• Brown sugar (optional for added depth)

• Salted caramel sauce (store-bought or homemade)

• Sea salt flakes for topping

Directions

1. I start by preheating the oven to 325°F (160°C) and lining the bottom of a springform pan with parchment paper.

2. I crush the pretzels until fine but still slightly textured, then mix them with melted butter and sugar. I press the mixture into the bottom of the pan to form the crust and bake it for about 8-10 minutes, then let it cool.

3. For the filling, I beat softened cream cheese until smooth, then add granulated sugar, sour cream, and vanilla. I mix in the eggs one at a time until everything is creamy and well combined.

4. I pour the filling over the crust and bake for 50-60 minutes, or until the edges are set and the center slightly jiggles.

5. Once it’s out of the oven, I let it cool completely before refrigerating it for at least 4 hours or overnight.

6. Before serving, I warm the salted caramel sauce slightly and pour it over the chilled cheesecake, then sprinkle sea salt flakes and extra crushed pretzels on top for a perfect finish.

Servings and timing

This cheesecake serves about 10 to 12 people. Prep time takes around 20 minutes, baking time is about 1 hour, and chilling requires at least 4 hours or overnight for best results.

Variations

• I sometimes use chocolate-covered pretzels in the crust for a chocolaty twist.

• If I’m craving more sweetness, I swirl some caramel into the cheesecake batter before baking.

• For a nutty version, I’ve added crushed pecans or almonds to the crust.

• I’ve also made a no-bake version using gelatin to set the filling, which works great in summer.

storage/reheating

I store leftovers covered in the refrigerator for up to 5 days. Cheesecake tastes even better the next day as the flavors settle. For longer storage, I freeze individual slices by wrapping them tightly in plastic and foil. When I want a slice, I thaw it in the fridge overnight. There’s no reheating needed—just slice and enjoy it cold.

FAQs

Can I use store-bought caramel sauce?

Yes, I often use a high-quality store-bought caramel sauce when I’m short on time, and it works perfectly. Just make sure it’s thick enough to hold on top of the cheesecake.

How do I keep the crust from falling apart?

I press the pretzel crust firmly into the pan and bake it briefly before adding the filling. This helps it hold its shape and keeps it from crumbling.

Can I make this cheesecake ahead of time?

Definitely. I usually make it a day ahead and keep it chilled in the fridge until ready to serve. The caramel topping goes on best just before serving.

What kind of pretzels should I use?

I use regular salted mini pretzels or sticks. They blend well and give the perfect salty crunch. I avoid flavored or coated pretzels so the crust doesn’t turn too sweet or artificial.

Can I make this recipe gluten-free?

Yes, I’ve made it gluten-free by using gluten-free pretzels for the crust. The rest of the cheesecake is naturally gluten-free, so it’s an easy swap.

Conclusion

Salted Caramel Pretzel Cheesecake is one of those desserts that always wows a crowd. I love the mix of textures and flavors—it’s creamy, crunchy, salty, and sweet all at once. Whether I’m making it for a party or a personal treat, it never disappoints. It’s everything I want in a cheesecake, with that irresistible salty-sweet edge.

Salted Caramel Pretzel Cheesecake

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• Author: Linda
• Prep Time: 20 minutes
• Cook Time: 1 hour
• Total Time: 5 hours 20 minutes (including chilling time)
• Yield: 10 to 12 servings
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

Salted Caramel Pretzel Cheesecake features a crunchy, salty pretzel crust, rich and creamy cheesecake filling, and a luscious salted caramel topping with sea salt flakes. It’s the ultimate blend of sweet, salty, creamy, and crunchy textures in one show-stopping dessert.

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Ingredients

• 2 cups pretzels, crushed
• 1/2 cup unsalted butter, melted
• 2 tbsp granulated sugar
• 24 oz cream cheese, softened
• 1 cup granulated sugar
• 1/2 cup sour cream
• 3 large eggs
• 1 tsp vanilla extract
• 1/4 cup brown sugar (optional)
• 1 cup salted caramel sauce (store-bought or homemade)
• Sea salt flakes for topping

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Instructions

1. Preheat oven to 325°F (160°C) and line the bottom of a springform pan with parchment paper.
2. Crush pretzels and mix with melted butter and 2 tbsp sugar. Press into pan to form crust and bake for 8–10 minutes. Let cool.
3. Beat cream cheese until smooth. Add granulated sugar, sour cream, vanilla, and brown sugar (if using). Mix until combined.
4. Add eggs one at a time, mixing until smooth.
5. Pour filling over cooled crust. Bake for 50–60 minutes, until edges are set and center jiggles slightly.
6. Cool completely, then refrigerate for at least 4 hours or overnight.
7. Before serving, warm caramel sauce slightly and pour over cheesecake. Sprinkle with sea salt flakes and extra crushed pretzels.

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Notes

• Use chocolate-covered pretzels in crust for extra indulgence.
• Swirl caramel into batter before baking for added sweetness.
• Add crushed nuts like pecans or almonds to crust for a nutty twist.
• Make a no-bake version using gelatin to set filling.
• Freeze individual slices for up to 2 months; thaw overnight in fridge.

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Nutrition

• Serving Size: 1 slice
• Calories: 540
• Sugar: 36g
• Sodium: 410mg
• Fat: 38g
• Saturated Fat: 22g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 1g
• Protein: 7g
• Cholesterol: 125mg