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Salted Caramel Pretzel Cheesecake

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A luscious baked cheesecake with a crunchy pretzel crust, silky vanilla filling, and glossy salted caramel on top for the perfect salty sweet bite.

Ingredients

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  • 2 cups finely crushed pretzel crumbs
  • 3/4 cup unsalted butter, melted (for crust)
  • 1/4 cup light brown sugar
  • 32 ounces cream cheese, room temperature
  • 1 cup granulated sugar (for filling)
  • 4 large eggs, room temperature
  • 1/2 cup heavy cream (for filling)
  • 1 tablespoon pure vanilla extract
  • 1 cup granulated sugar (for caramel)
  • 6 tablespoons unsalted butter, room temperature (for caramel)
  • 1/2 cup heavy cream, warm (for caramel)
  • 1 teaspoon fine sea salt (for caramel)
  • Pinch flaky sea salt, for finishing

Instructions

  1. Heat the oven to 325°F, 165°C. Wrap a 9-inch springform pan in a double layer of heavy foil to keep water out. Set a kettle of water to boil for the water bath.
  2. Make the crust: In a bowl, combine 2 cups pretzel crumbs, 3/4 cup melted unsalted butter, and 1/4 cup light brown sugar until evenly moistened.
  3. Prepare the pan: Press the pretzel mixture firmly into the bottom of the springform pan. Place the pan inside a large roasting pan.
  4. Mix the filling: Beat 32 ounces cream cheese with 1 cup granulated sugar on medium low until smooth. Add 4 eggs one at a time, mixing just to combine. Blend in 1/2 cup heavy cream and 1 tablespoon vanilla until silky.
  5. Assemble and bake: Pour the batter over the crust and smooth the top. Place the roasting pan on the oven rack and carefully pour hot water around the springform until it reaches halfway up the sides. Bake 55 to 65 minutes, until edges are set and the center has a slight wobble.
  6. Cool gently: Turn off the oven, crack the door, and let the cheesecake rest inside for 45 minutes. Transfer to a rack, remove foil, and cool to room temperature. Chill at least 6 hours or overnight.
  7. Make salted caramel: In a heavy saucepan over medium heat, melt 1 cup granulated sugar without stirring until amber. Whisk in 6 tablespoons butter until smooth. Slowly stream in 1/2 cup warm heavy cream while whisking. Remove from heat and stir in 1 teaspoon fine sea salt. Cool until pourable.
  8. Finish and serve: Unmold the chilled cheesecake. Drizzle with warm salted caramel, finish with a pinch of flaky sea salt, slice with a hot dry knife, and enjoy.

Notes

  • Use room-temperature dairy for an ultra-smooth batter.
  • A water bath or a separate pan of hot water in the oven reduces cracking.
  • Run a thin knife around the edge right after baking to prevent surface cracks.
  • Chill overnight for the cleanest slices and best flavor.
  • Store covered in the refrigerator up to 4 days, or freeze well-wrapped up to 2 months without caramel.
  • For gluten free, use certified gluten-free pretzels.

Nutrition

Find it online: https://tastyze.com/salted-caramel-pretzel-cheesecake/