Description
A rich and creamy cheesecake with a buttery pretzel crust, swirls of salted caramel, and a crunchy pretzel topping. Sweet, salty, smooth, and crisp all in one unforgettable dessert.
Ingredients
Scale
- 2 cups finely crushed pretzel crumbs
- 2 tablespoons granulated sugar
- 6 tablespoons unsalted butter, melted
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 3/4 cup sour cream
- 2 teaspoons vanilla extract
- 3 large eggs, room temperature
- 3/4 cup salted caramel sauce, divided
- 1/2 teaspoon sea salt
- 1/2 cup crushed pretzels, for topping
- Whipped cream, optional for serving
Instructions
- Preheat the oven to 325°F. Lightly grease a 9-inch springform pan and wrap the outside with foil if desired.
- In a medium bowl, stir together the pretzel crumbs, 2 tablespoons granulated sugar, and melted butter until evenly combined.
- Press the crust mixture firmly into the bottom of the springform pan and set aside.
- In a large bowl, beat the softened cream cheese until smooth. Add 1 cup granulated sugar, sour cream, and vanilla extract, and mix until creamy.
- Add the eggs one at a time, mixing on low speed just until incorporated.
- Fold in 1/4 cup of the salted caramel sauce and the sea salt.
- Pour the filling over the crust and smooth the top. Spoon a little more caramel over the surface and swirl gently with a knife.
- Bake for 55 to 65 minutes, until the edges are set and the center still has a slight wobble.
- Turn off the oven, crack the door open, and let the cheesecake rest inside for 30 minutes.
- Remove the cheesecake and cool completely at room temperature, then chill for at least 4 hours.
- Before serving, drizzle with the remaining caramel sauce and sprinkle with the crushed pretzels.
- Slice and serve cold, with whipped cream if desired.
Notes
- Use room temperature cream cheese and eggs for the smoothest filling.
- Do not overmix after adding the eggs to help prevent cracks.
- Add the crushed pretzel topping just before serving so it stays crunchy.
- For cleaner slices, dip a knife in warm water and wipe it between cuts.
Nutrition
- Serving Size: 1 slice
- Calories: 620
- Sugar: 31g
- Sodium: 420mg
- Fat: 42g
- Saturated Fat: 24g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 145mg
Keywords: salted caramel cheesecake, pretzel crust cheesecake, caramel dessert, baked cheesecake, sweet and salty dessert