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.
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
Instructions
- Preheat oven to 325°F (160°C) and line the bottom of a springform pan with parchment paper.
- 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.
- Beat cream cheese until smooth. Add granulated sugar, sour cream, vanilla, and brown sugar (if using). Mix until combined.
- Add eggs one at a time, mixing until smooth.
- Pour filling over cooled crust. Bake for 50–60 minutes, until edges are set and center jiggles slightly.
- Cool completely, then refrigerate for at least 4 hours or overnight.
- Before serving, warm caramel sauce slightly and pour over cheesecake. Sprinkle with sea salt flakes and extra crushed pretzels.
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.
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