salted caramel pretzel cheesecake (Printable Version)
Smooth salted caramel cheesecake on a crunchy pretzel crust, topped with caramel sauce and whipped cream.
# Everything You’ll Need:
→ Salted Caramel Sauce
01 -
0.5 cup unsalted butter
02 -
1 cup light brown sugar, firmly packed
03 -
1 teaspoon vanilla extract
04 -
0.5 cup heavy cream, room temperature
05 -
1 teaspoon salt
→ Pretzel Crust
06 -
1.5 cups crushed salted pretzels, finely ground
07 -
0.25 cup light brown sugar, firmly packed
08 -
0.75 cup unsalted butter, melted
→ No Bake Salted Caramel Cheesecake Filling
09 -
1 cup heavy cream
10 -
0.33 cup powdered sugar
11 -
1 teaspoon vanilla extract
12 -
12 ounces spreadable cream cheese, softened
13 -
0.25 cup light brown sugar, firmly packed
14 -
0.25 cup sour cream
15 -
0.25 cup salted caramel sauce (homemade or store-bought)
→ Salted Caramel Whipped Cream
16 -
0.75 cup heavy cream
17 -
3 teaspoons powdered sugar
18 -
6 tablespoons salted caramel sauce (homemade or store-bought)
→ Garnish
19 -
Extra whole pretzels
20 -
Additional salted caramel sauce
# Steps to Cook:
01 -
Melt butter and brown sugar in a deep saucepan over medium-low heat, stirring regularly until combined. Continue cooking for 10 minutes without boiling, stirring constantly. Gradually whisk in room temperature cream, then add vanilla extract. Bring mixture to a boil and maintain for 1 minute. Remove from heat and transfer to a heatproof bowl to cool.
02 -
Line an 8-inch springform pan with parchment paper. Combine crushed pretzels, brown sugar, and melted butter in a bowl until moistened. Press mixture firmly into the base and sides of the pan. Refrigerate while preparing filling.
03 -
Whip heavy cream, powdered sugar, and vanilla extract in a mixer until stiff peaks form. In a separate bowl, beat cream cheese and brown sugar until smooth. Incorporate sour cream and salted caramel sauce until fully combined. Fold in whipped cream gently. Spoon filling onto chilled pretzel crust and spread evenly. Pour remaining salted caramel sauce (about 0.5 cup) on top and smooth out evenly. Refrigerate at least 4 hours or overnight to set.
04 -
Once set, remove cheesecake from pan and place on serving plate. Beat heavy cream, powdered sugar, and reserved salted caramel sauce until stiff peaks form. Pipe or dollop whipped cream around cheesecake edge. Garnish with pretzels and drizzle extra salted caramel before serving.
# Extra Suggestions:
01 -
Use unsalted butter for the caramel sauce to control salt levels. Let cream reach room temperature before adding to hot sugar to avoid seizing. Ensure cream for filling is whipped to stiff peaks to achieve proper set without gelatin.
02 -
If piping tools are unavailable, use a ziplock bag with a cut corner or simply dollop whipped cream over slices.