The Ultimate Salted Caramel Pretzel Cheesecake Recipe

Crafting a salted caramel pretzel cheesecake sparks culinary magic that connects comfort and innovation.

Sweet and salty flavors dance together in unexpected harmony.

Crunchy pretzel crusts provide a delightful textural contrast to smooth, creamy filling.

Every slice promises a decadent journey through rich, indulgent layers.

caramel ribbons weave through silky cream cheese, creating intricate flavor landscapes.

Professional bakers and home cooks alike will find joy in this delectable creation.

We promise this recipe delivers a showstopping dessert that impresses without overwhelming.

Prepare to experience pure deliciousness that challenges traditional cheesecake expectations.

Salted Caramel Pretzel Cheesecake: Sweet Meets Salty

• Craft a Crowd-Pleasing Dessert: This recipe transforms simple ingredients into a showstopping cheesecake that will impress family and friends with its rich, complex flavors and stunning presentation.
• Elevate Your Baking Skills: The step-by-step caramel sauce preparation teaches valuable cooking techniques that can be applied to many other desserts, helping you become a more confident baker.
• Perfect for Special Celebrations: The combination of sweet caramel, salty pretzels, and creamy cheesecake makes this dessert ideal for birthdays, holidays, or any occasion that calls for a memorable treat.
• Customize with Ease: The recipe allows for simple modifications like adjusting salt levels or pretzel placement, giving you the flexibility to make it uniquely yours.

Must-Have Ingredients for Pretzel Cheesecake

• Cream Cheese: The primary creamy and tangy foundation of the cheesecake.
• Eggs: Provide structure and richness to the cheesecake filling.
• Sour Cream: Adds moisture and a subtle tangy flavor to the cheesecake.
• Vanilla Extract: Enhances the overall flavor profile of the dessert.

• Pretzels, Graham Cracker Crumbs: Combine to create a salty and sweet crunchy base.
• Granulated Sugar: Adds sweetness to the crust mixture.
• Unsalted Butter: Helps bind the crust ingredients together.

• Granulated Sugar: The primary ingredient for creating the caramel base.
• Unsalted Butter, Heavy Cream: Help transform the sugar into a smooth, rich caramel sauce.
• Fine Sea Salt, Flaky Sea Salt: Provide the signature salted caramel flavor and finishing touch.

Step-by-Step Salted Caramel Cheesecake Guide

Step 1: Craft Liquid Gold Caramel

Start transforming granulated sugar in a medium saucepan over medium heat.

Stir continuously for 6-10 minutes until sugar morphs into a luxurious amber river.

Sugar might clump initially, but keep stirring until it becomes a silky smooth caramel landscape.

Step 2: Butter the Caramel Canvas

Introduce cubed room temperature butter and continue stirring.

Expect dramatic bubbling – this is caramel’s passionate dance!

Keep blending until butter melts completely into the golden mixture.

Step 3: Transform Caramel Into Silk

Gently cascade room-temperature heavy cream while stirring.

Another bubbling performance will unfold.

Stir until beautifully smooth, then sprinkle fine sea salt and integrate thoroughly.

Remove from heat and allow cooling while preparing subsequent steps.

Step 4: Prepare Baking Arena

Warm the oven to 325F (165C).

Wrap a 9-inch springform pan’s exterior with aluminum foil, creating a protective water-resistant barrier.

Step 5: Construct Pretzel Foundation

Pulverize pretzels into fine crumbs using a food processor.

Incorporate graham cracker crumbs and sugar, then pulse.

Drizzle melted butter and process until mixture resembles damp sand.

Press firmly into pan’s bottom and slightly up sides.

Bake for 10 minutes, then cool completely.

Step 6: Whip Creamy Cheesecake Filling

Beat cream cheese until supremely smooth.

Add sour cream and sugar, blending until harmonious.

Introduce eggs one by one, mixing thoroughly after each.

Fold in vanilla extract and caramel sauce.

Step 7: Bake Cheesecake Masterpiece

Pour filling over cooled crust.

Place springform pan inside a larger roasting pan.

Add hot water halfway up springform pan’s sides.

Bake 60-70 minutes until edges set with a gentle center wobble.

Step 8: Gentle Cooling Technique

Switch off oven, crack door open, allowing cheesecake to rest for one hour.

Extract from water bath, trace knife around edges, cool completely.

Refrigerate minimum 6 hours.

Step 9: Decorate and Celebrate

Drizzle remaining caramel sauce across cheesecake.

Border with whole pretzels and sprinkle flaky sea salt.

Slice and serve chilled, ready to delight.

Pro Tips for Pretzel Crunch Perfection

• Stir continuously and patiently during caramel sauce preparation to prevent burning and ensure smooth, even melting.
• Carefully wrap springform pan's exterior with aluminum foil to protect cheesecake from water seepage during baking.
• Beat cream cheese until smooth, add eggs one at a time, and avoid overmixing to maintain a silky, crack-free cheesecake.
• Allow cheesecake to cool gradually in the oven with door cracked, then refrigerate for at least 6 hours to set properly.
• Drizzle extra salted caramel sauce and sprinkle flaky sea salt just before serving to elevate the sweet-salty profile.

Twist Up Flavors in Pretzel Cheesecake

• No-Bake Pretzel Cheesecake: Skip the baking process by using gelatin to set the cream cheese mixture, creating a cool and creamy version perfect for summer.
• Gluten-Free Caramel Pretzel Cheesecake: Replace graham crackers and pretzels with gluten-free alternatives like almond flour or gluten-free pretzel crumbs to make the recipe celiac-friendly.
• Chocolate Lover's Caramel Pretzel Cheesecake: Incorporate melted dark chocolate into the cheesecake filling and drizzle chocolate ganache over the caramel sauce for extra richness.

Serve Pretzel Cheesecake for Dessert

• Sweet Pretzel Drizzle: Pour extra caramel sauce over each slice for a decadent touch that adds rich, gooey goodness to every bite.
• Crunch Corner: Sprinkle crushed pretzels on top of each slice to create a delightful textural contrast with the creamy cheesecake.
• Ice Cream Companion: Serve a small scoop of vanilla or caramel ice cream alongside the cheesecake to elevate the dessert experience and balance the flavors.
• Coffee Pairing: Offer a hot espresso or cappuccino to complement the sweet and salty notes of the cheesecake, creating a perfect dessert finale.

Store Cheesecake Slices with Care

• Store leftover cheesecake in an airtight container or tightly wrapped with plastic wrap for up to 5 days. Keep refrigerated to maintain texture and prevent bacterial growth.
• Wrap individual slices or whole cheesecake in plastic wrap, then aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
• Warm gently in microwave for 15-20 seconds on low power to prevent texture breakdown. Check temperature and repeat if needed, but avoid overheating.
• Remove cheesecake from refrigerator 15-20 minutes before serving to soften slightly and enhance flavor profile. Garnish with fresh caramel or pretzels if desired.

FAQs

• What makes the salted caramel sauce unique?

The sauce requires careful sugar melting, where you stir continuously until the sugar transforms from clumpy to a smooth, rich amber color. Patience is key during this process, ensuring a perfect caramel base.

• How do I prevent my cheesecake from cracking?

Use a water bath technique by placing the springform pan in a larger roasting pan with hot water reaching halfway up the sides. This gentle, even heating helps prevent cracks and ensures a smooth, creamy texture.

• Can I prepare the salted caramel sauce in advance?

Yes, you can make the caramel sauce ahead of time. After preparing, let it cool completely and store it in an airtight container in the refrigerator. When ready to use, gently reheat or bring to room temperature.

Salted Caramel Pretzel Cheesecake Recipe

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• Total Time: 1 hour 50 minutes
• Yield: 12 1x

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Description

Indulgent salted caramel pretzel cheesecake brings together sweet and salty flavors in a creamy, crunchy dessert sensation. Rich cream cheese filling nestles atop a buttery pretzel crust, crowned with golden caramel that promises pure deliciousness.

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Ingredients

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Main Ingredients:

• 24 ounces (680 grams) cream cheese, room temperature
• 4 large eggs
• 1 1/4 cups (250 grams) granulated sugar

Crust Ingredients:

• 1 1/4 cups pretzels
• 3/4 cup graham cracker crumbs
• 6 tablespoons (85 grams) unsalted butter, melted
• 1/2 cup (100 grams) granulated sugar

Caramel and Additional Ingredients:

• 1 cup (200 grams) granulated sugar
• 6 tablespoons (85 grams) unsalted butter, room temperature, cubed
• 1/2 cup (120 milliliters) heavy cream, room temperature
• 1 1/2 teaspoons fine sea salt
• 1 cup (240 grams) sour cream
• 1 tablespoon vanilla extract
• 3/4 cup homemade salted caramel sauce
• 1/2 whole pretzels, for garnish
• Flaky sea salt, to taste

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Instructions

1. Craft the salted caramel foundation by melting granulated sugar over medium heat for 6-10 minutes, stirring continuously until it transforms into a rich amber liquid.
2. Incorporate room temperature butter into the caramel, allowing it to bubble and blend until smooth and integrated.
3. Gently drizzle room temperature heavy cream into the caramel, stirring as it bubbles. Introduce fine sea salt, mix thoroughly, and set aside to cool and thicken.
4. Prepare the oven at 325F and protect the springform pan with aluminum foil to prevent water infiltration during baking.
5. Pulverize pretzels into fine crumbs, combining with graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the pan’s bottom and sides. Bake for 10 minutes, then cool completely.
6. Whip cream cheese until silky, then blend in sour cream and sugar. Gradually incorporate eggs, mixing thoroughly after each addition. Fold in vanilla and a portion of the cooled caramel sauce.
7. Transfer cheesecake mixture onto the cooled crust. Position the pan in a water bath, ensuring hot water reaches midway up the sides. Bake 60-70 minutes until edges set with a slight center wobble.
8. Allow the cheesecake to rest in the oven with the door slightly ajar for one hour after turning off heat. Remove from water bath, loosen edges, and cool completely. Refrigerate for minimum 6 hours.
9. Finish by drizzling remaining caramel sauce over the chilled cheesecake. Decorate with whole pretzels around the edge and sprinkle flaky sea salt. Serve well-chilled.

Notes

• Cool the cheesecake gradually to prevent surface cracks by turning off the oven and leaving the door slightly open, allowing it to slowly adjust to room temperature.
• Use room temperature butter and cream cheese to ensure smooth, lump-free mixing and a creamy texture throughout the cheesecake.
• Watch the caramel carefully while cooking, as it can quickly burn; use a light-colored pan to monitor the color change more accurately.
• Swap regular pretzels and graham crackers with gluten-free alternatives to make the dessert suitable for those with gluten sensitivities.

• Prep Time: 40 minutes
• Cook Time: 1 hour 10 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 429
• Sugar: 30 g
• Sodium: 252 mg
• Fat: 29 g
• Saturated Fat: 18 g
• Unsaturated Fat: 10 g
• Trans Fat: 0.3 g
• Carbohydrates: 36 g
• Fiber: 1 g
• Protein: 6 g
• Cholesterol: 96 mg