Salted Caramel Pretzel Cheesecake

Name: Salted Caramel Pretzel Cheesecake
Prep time: 30 min
Cook time: 70 min
Total time: 100 min
Cuisine: American
Ingredients: 200 g granulated sugar; 85 g unsalted butter, cubed, room temperature; 120 ml heavy cream, room temperature; 9 g fine sea salt; 140 g pretzels; 85 g graham cracker crumbs; 100 g granulated sugar; 85 g unsalted butter, melted; 680 g cream cheese, room temperature; 240 g sour cream; 250 g granulated sugar; 4 large eggs; 15 ml vanilla extract; 60 ml homemade salted caramel sauce, cooled; 180 ml homemade salted caramel sauce, for drizzling; 12 whole pretzels; Flaky sea salt, to taste

As seen in: Sweet Treats to Satisfy Any Craving

This dessert blends creamy cheesecake filling with a crunchy pretzel crust, layered beneath a rich homemade salted caramel sauce. The salted caramel starts with melted sugar blended with butter, cream, and sea salt, creating a smooth, luscious topping. The crust combines crushed pretzels and graham crackers, baked until crisp. The cheesecake batter is mixed until velvety, poured over the crust, then baked in a water bath to ensure a smooth surface and creamy center. After cooling and refrigerating, it's finished with a drizzle of more caramel and garnished with whole pretzels and flaky sea salt, offering a delightful sweet and salty contrast with textures that please the palate.

Save to Pinterest Share Anywhere Share via Email Print Now Go Straight to Recipe

A woman named Sophie is smiling and holding a plate of food.

Created By Sophie

Last updated on Mon, 19 Jan 2026 14:32:25 GMT

A slice of salted caramel pretzel cheesecake. | sophietable.com

This Salted Caramel Pretzel Cheesecake is a dessert that never fails to impress. Creamy cheesecake combines with a homemade salted caramel sauce and a crunchy pretzel crust to create a delightful balance of sweet and salty flavors. The layers of texture make this cheesecake a memorable treat perfect for celebrations or a special weekend indulgence.

Ingredients

Granulated sugar: Use for caramel and crust to provide sweetness and structure. Choose fresh sugar for consistent melting.
Unsalted butter: Cubed and room temperature for caramel and melted for crust to control salt levels and creaminess. Select good quality butter for flavor.
Heavy cream: Room temperature to enrich the caramel sauce and add smoothness. Full fat heavy cream will yield the best texture.
Fine sea salt: Adds the signature salted taste to the caramel and as finishing flakes on top, balancing sweetness with a subtle salty crunch. Choose a flaky sea salt if possible for garnish.
Pretzels: Used crushed for the crust offering salty crunch and texture. Opt for classic salted pretzels for authentic flavor.
Graham cracker crumbs: Mix into the crust to add sweetness and binding. Use fresh, crisp crumbs to avoid sogginess.
Cream cheese: Softened to ensure a smooth creamy filling. Full fat cream cheese is essential for richness.
Sour cream: Adds tang and moisture to the filling, making it luscious. Choose full fat for best results.
Eggs: Large eggs at room temperature for structure and to help the cheesecake set.
Vanilla extract: For depth of flavor in the filling.
Homemade salted caramel sauce: Incorporated into the cheesecake filling and drizzled on top for rich flavor layering.
Whole pretzels: For garnish to emphasize the salty contrast and add a crunchy decorative touch.
Flaky sea salt: Sprinkled on the top to finish with a salty sparkle enhancing overall taste.

Step-by-Step Instructions

Make the Salted Caramel Sauce:: In a medium saucepan, place the granulated sugar over medium heat. Stir continuously for six to ten minutes as the sugar melts and changes into a rich amber color. Be patient as it may clump at first but will smooth out. Add the cubed room temperature butter gradually while stirring. Expect bubbling as the butter melts and mixes in fully. Slowly drizzle in the heavy cream while stirring constantly as it bubbles again. Stir until the sauce is smooth then mix in the fine sea salt. Remove the caramel from heat and set aside to cool.
Prepare the Crust:: Preheat the oven to 325 degrees Fahrenheit. Wrap a nine-inch springform pan with foil to prevent water from leaking in later. Use a food processor to crush the pretzels into fine crumbs. Add graham cracker crumbs and sugar to the pretzels and pulse together briefly to combine. Pour in the melted butter and pulse until the mixture resembles wet sand. Press this mixture firmly and evenly into the bottom of the springform pan. Bake the crust for ten minutes and then let it cool completely.
Make the Cheesecake Filling:: In a large bowl, beat the softened cream cheese until smooth and creamy. Add sour cream and sugar, mix well until fully combined. Add eggs one at a time, beating thoroughly after each addition to incorporate fully. Stir in vanilla extract and one quarter cup of cooled salted caramel sauce until evenly blended.
Bake the Cheesecake:: Pour the creamy filling over the cooled crust and smooth the top. Place the springform pan in a larger roasting pan and fill the roasting pan with hot water halfway up the sides of the springform pan to create a water bath. Bake the cheesecake in the oven for sixty to seventy minutes. The edges should be set but the center will have a slight jiggle.
Cool and Serve:: Turn off the oven and open the door slightly to let the cheesecake cool inside for one hour. Remove the pan from the water bath, run a knife around the edges to release the cake, and cool completely at room temperature. Refrigerate the cheesecake for at least six hours or overnight. Before serving, drizzle the remaining three quarters cup of salted caramel sauce over the cheesecake and garnish with whole pretzels and flaky sea salt.

One of my favorite parts of this recipe is the salted caramel sauce. Making it from scratch not only ensures freshness but fills the kitchen with such a warm, comforting aroma. I remember bringing this cheesecake to a family gathering and watching everyone’s faces light up as they tasted the first bite. It quickly became a memorable treat shared between generations.

Storage Tips

Store leftover cheesecake in an airtight container in the refrigerator for up to five days to maintain freshness. Cover lightly with plastic wrap if you do not have an airtight container. To freeze, wrap individual slices tightly with plastic wrap and then aluminum foil. The cheesecake will keep well in the freezer for up to three months. Thaw overnight in the refrigerator before serving.

Ingredient Substitutions

You can swap pretzels with salty crackers if pretzels are unavailable but keep the salt level balanced. Use a store-bought caramel sauce if short on time though homemade provides superior flavor. For a dairy-free version, substitute cream cheese with coconut cream cheese and use a non-dairy heavy cream alternative in the caramel.

Serving Suggestions

Serve slices with additional salted caramel drizzled on top for extra indulgence. Pair with fresh berries like raspberries or strawberries to cut through the richness and add brightness. A scoop of vanilla or salted caramel ice cream complements this cheesecake beautifully for a decadent dessert plate. Coffee or espresso alongside enhances the flavor experience.

Cultural Context

Salted caramel as a flavor has gained popularity over the past decade for its stunning balance between sweet and savory, often appearing in desserts that aim to surprise the palate. Pretzels bring a playful texture and nod to comfort food origins in baking. Cheesecake with caramel dates back to European traditions and the American South where combining salty and sweet components became a local favorite innovation.

Pro Tips

Make sure all dairy ingredients including cream cheese, heavy cream, and eggs are at room temperature before mixing to avoid lumps and achieve a silky filling.
Do not rush the caramel-making process even if it feels slow; the flavor depends on proper caramelization and patience pays off.
Watch the baking time carefully. The cheesecake should jiggle slightly in the center when done to ensure a creamy texture without overbaking.

Commonly Asked Questions

→ What makes the crust unique in this dessert?: The crust blends crushed pretzels with graham cracker crumbs, creating a crunchy base that balances sweet and salty elements perfectly.
→ How is the salted caramel sauce prepared?: Granulated sugar is melted until amber, then butter and heavy cream are stirred in, finished with fine sea salt for a smooth, rich caramel.
→ What baking method helps prevent cracks?: Baking the cheesecake in a water bath provides gentle, even heat that prevents cracks and promotes a creamy texture.
→ Can this dessert be customized?: Yes, you can add mix-ins like nuts or chocolate chips, or swirl in flavors such as peanut butter or fruit preserves for variation.
→ How should this dessert be served?: Serve chilled with extra salted caramel drizzled on top and whole pretzels for garnish, enhancing both flavor and presentation.
→ What are ideal beverage pairings?: Rich espresso, brewed coffee, or creamy cappuccinos complement the sweet and salty notes wonderfully.

Salted Caramel Pretzel Cheesecake

Creamy cheesecake with salted caramel and crunchy pretzel crust offers sweet and salty delight in every bite.

Preparation Time

30 Minutes

Cooking Duration

70 Minutes

Overall Time

100 Minutes

Created By: Sophie

Recipe Type: Desserts

Skill Level: Medium

Cuisine Type: American

Portion Size: 12 Number of Servings (One 23 cm cheesecake)

Diet Preferences: Vegetarian-Friendly

What You'll Need

→ Salted Caramel Sauce

01 200 g granulated sugar

02 85 g unsalted butter, cubed, room temperature

03 120 ml heavy cream, room temperature

04 9 g fine sea salt

→ Crust

05 140 g pretzels

06 85 g graham cracker crumbs

07 100 g granulated sugar

08 85 g unsalted butter, melted

→ Cheesecake Filling

09 680 g cream cheese, room temperature

10 240 g sour cream

11 250 g granulated sugar

12 4 large eggs

13 15 ml vanilla extract

14 60 ml homemade salted caramel sauce, cooled

→ Garnish

15 180 ml homemade salted caramel sauce, for drizzling

16 12 whole pretzels

17 Flaky sea salt, to taste

Step-by-Step Directions

Step 01

In a medium saucepan over medium heat, melt sugar while stirring continuously until it forms a rich amber color, approximately 6 to 10 minutes. Add cubed butter and stir until fully incorporated despite bubbling. Slowly pour in room-temperature heavy cream, stirring until smooth. Mix in fine sea salt, then remove from heat and allow sauce to cool.

Step 02

Preheat the oven to 165°C. Wrap a 23 cm springform pan with aluminum foil to prevent water seepage. In a food processor, finely crush pretzels then combine with graham cracker crumbs and sugar by pulsing briefly. Add melted butter and pulse until mixture resembles wet sand. Firmly press mixture into the bottom of the pan and bake for 10 minutes. Remove and cool completely.

Step 03

Using an electric mixer, beat cream cheese until smooth and creamy. Add sour cream and sugar, mixing until well combined. Incorporate eggs individually, beating thoroughly after each addition. Stir in vanilla extract and 60 ml of cooled salted caramel sauce.

Step 04

Pour filling over the cooled crust. Place the springform pan inside a larger roasting pan and fill roasting pan halfway with hot water to create a water bath. Bake at 165°C for 60 to 70 minutes until the edges are set but the center has a slight jiggle.

Step 05

Turn off the oven and crack the door open; allow cheesecake to cool inside for one hour. Remove from water bath and run a knife around the edges before letting it cool completely at room temperature. Refrigerate for at least 6 hours or overnight to set fully.

Step 06

Drizzle remaining 180 ml of salted caramel sauce over the chilled cheesecake. Garnish with whole pretzels and sprinkle flaky sea salt to taste. Serve chilled.

Helpful Notes

Use room temperature ingredients to ensure smooth mixing and prevent lumps. Be patient while melting sugar to achieve a rich caramel flavor. Baking in a water bath prevents cracking. Chill overnight for best texture and flavor.