Salted Caramel Pretzel Cheesecake (Printable Version)
# 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:
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.
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.
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.
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.
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.
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:
01 -
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.