Salted Caramel Pretzel Cheesecake

Salted Caramel Pretzel Cheesecake
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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!
Servings
8
servings
Ingredients
  • 2 cup caramel dipped pretzel rod pieces
  • 3 tablespoon granulated sugar
  • .25 cup melted butter (1/2 stick)
  • 32 ounce cream cheese
  • 1 large egg yolk
  • 3 large eggs
  • 2 teaspoon vanilla extract
  • 1 cup granulated sugar
  • 1 cup granulated sugar
  • .25 cup butter (1/2 stick)
  • .5 cup heavy cream
  • 1 teaspoon sea salt
  • 2 teaspoon water
Directions
  1. 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.
  2. 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.
  3. 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.
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