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Perfect Cheesecake with Salted Caramel Pretzel Crust

Perfect Cheesecake with Salted Caramel Pretzel Crust - featured image
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A creamy cheesecake with a crunchy salted caramel pretzel crust, topped with luscious caramel sauce and sea salt flakes. This easy homemade recipe delivers a perfect balance of salty and sweet, ideal for any occasion.

Ingredients

Scale
  • 1 ½ cups crushed salted pretzels (about 5 oz/140 g)
  • 5 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 24 oz (680 g) cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • ½ cup sour cream
  • ¾ cup store-bought or homemade caramel sauce
  • Sea salt flakes for sprinkling

Instructions

  1. Preheat your oven to 325°F (160°C). Lightly grease the 9-inch springform pan and line the bottom with parchment paper.
  2. Crush 1 ½ cups salted pretzels coarsely using a food processor or rolling pin. In a bowl, mix crushed pretzels with 5 tablespoons melted unsalted butter and 2 tablespoons sugar until well combined.
  3. Press the crust mixture firmly into the bottom of the springform pan, creating an even layer. Bake the crust for about 10 minutes until set and fragrant. Remove from oven and cool slightly.
  4. In a large bowl, beat 24 oz softened cream cheese and 1 cup sugar on medium speed until smooth and fluffy (3-4 minutes). Scrape down the sides.
  5. Add eggs one at a time, beating just until combined after each addition. Stir in 1 teaspoon vanilla extract and ½ cup sour cream until just blended.
  6. Pour the filling over the pretzel crust in the springform pan. Tap the pan gently to release air bubbles.
  7. Bake the cheesecake for 55-65 minutes. The edges should be set but the center slightly jiggly.
  8. Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to cool gradually.
  9. Remove cheesecake from oven and let cool completely at room temperature before refrigerating for at least 4 hours, preferably overnight.
  10. Before serving, drizzle ¾ cup caramel sauce evenly over the top and sprinkle with sea salt flakes. Slice with a hot knife for clean edges.

Notes

Use room temperature ingredients for smooth blending. Avoid overmixing the batter to prevent cracks. Gradual cooling in the oven with door cracked open helps prevent cracking. Press crust firmly to avoid sogginess. Slice with a hot knife dipped in hot water for clean edges. Refrigerate overnight for best flavor and texture.

Nutrition

Keywords: cheesecake, salted caramel, pretzel crust, easy dessert, homemade cheesecake, creamy cheesecake, caramel sauce, sweet and salty dessert

Find it online: https://chrisfeasts.com/perfect-cheesecake-with-salted-caramel-pretzel-crust-easy-homemade-recipe/