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Salted Caramel Cheesecake with Pretzel Crust Recipe

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3.8 from 8 reviews

A luscious Salted Caramel Cheesecake featuring a crunchy pretzel crust, creamy filling, and rich salted caramel topping, perfectly balanced by the sweet and salty flavors. This dessert is ideal for gatherings and pairs deliciously with a refreshing Vita Ice Peach Mango drink.

  • Author: Emma
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 5 minutes
  • Total Time: 3 hours 20 minutes (including chilling time)
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Ingredients

Pretzel Crust

  • 2 cups Pretzel Crumbs
  • 2 tbsp Granulated Cane Sugar
  • 7 tbsp Unsalted Butter

Cheesecake Filling

  • 16 oz Softened Cream Cheese
  • 1 cup Whole Milk Yogurt
  • 1 cup Sour Cream
  • ¾ cup Granulated Cane Sugar
  • 2 tsp Vanilla Extract or Vanilla Bean Powder
  • 4 large Eggs, room temperature

Topping and Garnish

  • 1 cup Salted Caramel Sauce
  • 12–14 Salted Pretzels
  • Vita Ice Peach Mango (for serving)

Instructions

  1. Pretzel Crust Preparation: Preheat your oven to 350°F. Line the bottom of a 9-inch springform pan with parchment paper to prevent sticking. In a food processor, combine pretzel crumbs, granulated cane sugar, and unsalted butter. Pulse the mixture until the pretzels are finely ground and evenly moistened by the butter. Press this mixture evenly into the bottom of the prepared pan to form the crust. Bake for 10 minutes, then set aside to cool while you prepare the cheesecake filling.
  2. Prepare Cheesecake Filling: Reduce your oven temperature to 325°F. In the food processor, blend softened cream cheese, whole milk yogurt, sour cream, granulated cane sugar, and vanilla extract until smooth and creamy. With the processor running on low speed, add the eggs one at a time to ensure they are fully incorporated without overmixing.
  3. Assemble and Bake Cheesecake: Pour the smooth cheesecake batter over the baked pretzel crust, spreading it evenly with a spatula. Tap the pan three times on the counter to release any trapped air bubbles. Transfer the pan to the oven and bake for 45-55 minutes, until the edges are set but the center remains slightly jiggly when gently shaken.
  4. Cool Cheesecake: Once baking is complete, turn off the oven, slightly open the oven door, and let the cheesecake cool inside for 30 minutes. This gradual cooling helps prevent cracking. Then, transfer the cheesecake to the refrigerator and chill for a minimum of 2 hours or preferably overnight to set completely.
  5. Topping and Serving: Before serving, generously drizzle salted caramel sauce over the top of the cheesecake. Arrange salted pretzels around the edges to garnish each slice with one whole pretzel for an attractive presentation. Serve slices with a refreshing Vita Ice Peach Mango drink to complement the rich flavors of the cheesecake.

Notes

  • Ensure eggs are at room temperature to avoid curdling in the batter.
  • Do not overmix the batter once eggs are added to maintain a smooth texture.
  • Allowing the cheesecake to cool gradually in the oven prevents cracking.
  • Chilling the cheesecake overnight improves flavor and firmness.
  • Use parchment paper for easy removal of the cheesecake from the springform pan.

Find it online: https://allcookedup.com/salted-caramel-cheesecake-with-pretzel-crust-recipe/