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.
Ingredients
Scale
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
Instructions
- 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.
- Incorporate room temperature butter into the caramel, allowing it to bubble and blend until smooth and integrated.
- 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.
- Prepare the oven at 325F and protect the springform pan with aluminum foil to prevent water infiltration during baking.
- 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.
- 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.
- 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.
- 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.
- 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