Salted Caramel Pretzel Cheesecake

Salted Caramel Pretzel Cheesecake

Cheesecake can be a very creative dessert if you're good at thinking outside the box. Of course there's nothing wrong with classic cheesecake topped with strawberry sauce, but there are hundreds of other combinations to consider. And once you begin experimenting with different flavors, like the caramel delight featured here, you'll never look at cheesecake the same again!

Ready in
2 h
8
Servings
1004
Calories Per Serving
Deliver Ingredients
Makes
1 pie

Notes

Find the orginal post and pictures of this salted caramel pretzel cheesecake on our blog.

Ingredients

Crust

  • 2 Cups Caramel dipped pretzel rod pieces
  • 3 Tablespoons Granulated sugar
  • .25 Cup Melted butter (1/2 stick)

Cheesecake

  • 32 Ounces Cream cheese
  • 1 Large egg yolk
  • 3 Large eggs
  • 2 Teaspoons Vanilla extract
  • 1 Cup Granulated sugar

Caramel

  • 1 Cup Granulated sugar
  • .25 Cup Butter (1/2 stick)
  • .5 Cup Heavy cream
  • 1 Teaspoon Sea salt
  • 2 Teaspoons Water

Ingredients

Crust:

    2 cups caramel-dipped pretzel rods
    1/2 stick butter (melted)
    3 tablespoons granulated sugar

Cheesecake

    4 8 oz. packages of cream cheese
    1 cup granulated sugar
    1 large egg yolk
    3 large eggs
    2 teaspoons vanilla extract

Caramel

    1 cup granulated sugar
    2 tablespoons water
    1/2 stick butter
    1/2 cup heavy cream
    A few pinches of sea salt

Directions

Crust

Preheat your oven to 325°F and place a rack in the middle.
Butter the bottom and sides of a 9-inch spring form pan.
Mix together the caramel pretzel rods, butter and sugar in a bowl until combined.
Evenly press the mixture into the bottom and sides of the pan.

Cheesecake

Mix the cream cheese and sugar on medium speed until light and smooth. Add the yolk first and then the whole eggs one at a time. Add the vanilla extract and blend.
Pour the mixture into your prepared pan and bake for 40 minutes or until a toothpick inserted into the cake comes out clean. Turn the oven off and leave the door slightly open to allow the cheesecake to cool completely.

Caramel

While the cheesecake is baking, stir together the sugar and water in a small saucepan over medium-high height. Bring it to a boil and let it boil until it turns amber in color, about 4 minutes. Immediately stir in the butter. Remove from heat and add the cream. Set aside to cool to room temperature.

Directions

For the final presentation: Pour the caramel over the cooled cheesecake and sprinkle with sea salt (image).

Salt Shopping Tip

Salt enhances food by adding depth and accentuating existing flavors. Be sure to have a couple types in your cupboards. Regular iodized salt for the table is typical; sea salt is also a great investment.

Salt Cooking Tip

Bland food is never good. Be sure to season every layer of your food while cooking.

Nutritional Facts

Total Fat
60g
92%
Sugar
60g
N/A
Saturated Fat
34g
100%
Cholesterol
268mg
89%
Protein
15g
31%
Carbs
105g
35%
Vitamin A
611µg
68%
Vitamin B12
0.5µg
9%
Vitamin B6
0.1mg
6.2%
Vitamin C
1mg
2%
Vitamin D
1µg
N/A
Vitamin E
1mg
7%
Vitamin K
6µg
8%
Calcium
153mg
15%
Fiber
2g
8%
Folate (food)
118µg
N/A
Folate equivalent (total)
118µg
30%
Iron
3mg
19%
Magnesium
30mg
8%
Monounsaturated
16g
N/A
Niacin (B3)
3mg
16%
Phosphorus
250mg
36%
Polyunsaturated
3g
N/A
Potassium
327mg
9%
Riboflavin (B2)
0.5mg
26.9%
Sodium
1144mg
48%
Sugars, added
55g
N/A
Thiamin (B1)
0.3mg
18.4%
Trans
0.5g
N/A
Zinc
2mg
10%

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