Salted Caramel Pretzel Cheesecake (Print Version)
# Ingredients:
01 -
2 cups crushed pretzels.
02 -
½ cup unsalted butter, melted.
03 -
¼ cup granulated sugar.
04 -
4 (8 oz) packages cream cheese, softened.
05 -
1 cup granulated sugar.
06 -
1 tsp vanilla extract.
07 -
4 large eggs.
08 -
1 cup sour cream.
09 -
½ cup heavy cream.
10 -
1 cup granulated sugar (for caramel sauce).
11 -
6 tbsp unsalted butter (for caramel sauce).
12 -
½ cup heavy cream (for caramel sauce).
13 -
1 tsp sea salt (for caramel sauce).
# Instructions:
01 -
Preheat oven to 350°F (175°C) and grease a 9-inch springform pan.
02 -
In a bowl, mix crushed pretzels, melted butter, and sugar until well combined.
03 -
Press the pretzel mixture into the pan and bake for 8-10 minutes, then let cool.
04 -
Beat softened cream cheese until creamy.
05 -
Slowly add sugar and vanilla, stirring until smooth.
06 -
Add eggs one at a time, mixing on low speed, then fold in sour cream and heavy cream.
07 -
Pour the filling over the cooled crust and smooth the surface with a spatula.
08 -
Bake for 50-60 minutes until edges are set but the center jiggles slightly.
09 -
Turn off the oven, crack open the door, and let the cheesecake cool in the oven for an hour.
10 -
For the caramel, melt sugar over medium heat until amber, then remove from heat.
11 -
Stir in butter slowly, followed by heavy cream, and mix until smooth.
12 -
Add sea salt to the caramel and let cool.
13 -
Refrigerate the cheesecake for at least 4 hours or overnight.
14 -
Before serving, drizzle salted caramel on top and add more sea salt if desired.
# Notes:
01 -
A luscious cheesecake with a crunchy pretzel crust and smooth salted caramel topping.