Salted Caramel Pretzel Cheesecake (Print Version)

# Ingredients:

→ Homemade Salted Caramel

01 - 1 cup granulated sugar
02 - 6 tablespoons unsalted butter, room temperature, cubed
03 - ½ cup heavy cream, room temperature
04 - 1½ teaspoons fine sea salt

→ Pretzel Crust

05 - 1¼ cups pretzels
06 - ¾ cup graham cracker crumbs
07 - ½ cup granulated sugar
08 - 6 tablespoons unsalted butter, melted

→ Cheesecake Filling

09 - 24 ounces cream cheese, room temperature
10 - 1 cup sour cream
11 - 1¼ cups granulated sugar
12 - 4 large eggs
13 - 1 tablespoon vanilla extract
14 - ¼ cup homemade salted caramel sauce

→ Topping

15 - ¾ cup homemade salted caramel sauce (remaining)
16 - 12 whole pretzels, for garnish
17 - Flaky sea salt, to taste

# Instructions:

01 - In a medium saucepan, add the granulated sugar over medium heat. Stir continuously for 6-10 minutes until the sugar completely melts and turns a rich amber color. Be patient, the sugar will clump at first but keep stirring until it melts into a smooth caramel.
02 - Add the cubed room temperature butter and continue stirring. The caramel will bubble up—this is normal! Keep stirring until the butter is fully incorporated.
03 - Slowly drizzle in the room-temperature heavy cream while stirring. The mixture will bubble up again. Stir until smooth, then add the fine sea salt and stir to combine. Remove from heat and let cool while you prepare the crust. The sauce will thicken as it cools.
04 - Preheat oven to 325°F (165°C). Wrap the outside of a 9-inch springform pan with aluminum foil to prevent water from seeping in during the water bath bake.
05 - In a food processor, crush the pretzels into fine crumbs. Add graham cracker crumbs and sugar, and pulse to combine. Add melted butter and process until the mixture resembles wet sand. Press firmly into the bottom and slightly up the sides of the prepared springform pan. Bake for 10 minutes, then cool completely.
06 - In a large mixing bowl, beat the cream cheese until smooth and creamy. Add sour cream and sugar, beating until well combined. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and ¼ cup of the cooled salted caramel sauce.
07 - Pour the cheesecake filling over the cooled crust. Place the springform pan in a larger roasting pan and add enough hot water to reach halfway up the sides of the springform pan. Bake for 60-70 minutes until the edges are set but the center still has a slight jiggle.
08 - Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour. Remove from the water bath, run a knife around the edges, and cool completely at room temperature. Refrigerate for at least 6 hours or overnight.
09 - Before serving, pour the remaining ¾ cup of salted caramel sauce over the cheesecake. Arrange whole pretzels around the edge for garnish and sprinkle with flaky sea salt to taste. Slice and serve chilled.

# Notes:

01 - Make sure all refrigerated ingredients are at room temperature before starting for the smoothest cheesecake.
02 - The caramel sauce can be made up to 1 week ahead and stored in the refrigerator. Warm slightly before using as topping.
03 - For clean slices, dip your knife in hot water and wipe dry between each cut.
04 - This cheesecake can be made up to 3 days ahead and stored covered in the refrigerator.

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