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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

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

  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.

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