salted caramel pretzel cheesecake

Indulge in the perfect blend of sweet and salty with this decadent Salted Caramel Pretzel Cheesecake. A rich and creamy cheesecake sits atop a buttery pretzel crust, topped with luscious salted caramel sauce and crunchy pretzel pieces. This dessert is a delightful balance of flavors and textures that will satisfy your dessert cravings.

Ingredients:

For the Pretzel Crust:

• 2 cups pretzel crumbs (about 8 oz pretzels, crushed)
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted

For the Cheesecake Filling:

• 24 oz (680g) cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup sour cream
• 1/2 cup heavy cream

For the Salted Caramel Sauce:

• 1 cup granulated sugar
• 1/4 cup water
• 1/2 cup heavy cream
• 4 tablespoons unsalted butter
• 1 teaspoon sea salt

For Garnish:

• Pretzel pieces
• Whipped cream

Preparation Time: Approximately 30 minutes Baking Time: Approximately 1 hour 10 minutes Total Time: Approximately 2 hours 40 minutes (including chilling time)

Instructions:

Pretzel Crust:

1. Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan.
2. In a bowl, mix together pretzel crumbs, sugar, and melted butter until well combined.
3. Press the mixture firmly into the bottom of the prepared pan to form the crust.
4. Bake the crust in the preheated oven for about 10 minutes. Remove and let it cool while you prepare the filling.

Cheesecake Filling:

1. In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
2. Gradually add the granulated sugar and beat until well combined.
3. Add the eggs one at a time, beating well after each addition.
4. Mix in the vanilla extract, sour cream, and heavy cream until the batter is smooth.
5. Pour the cheesecake filling over the cooled pretzel crust.

Baking:

1. Place the springform pan onto a larger baking pan. Fill the larger pan with hot water, creating a water bath for the cheesecake.
2. Bake the cheesecake in the water bath for about 1 hour or until the edges are set and the center is slightly jiggly.
3. Turn off the oven and leave the cheesecake inside with the oven door slightly ajar for about 1 hour.
4. Remove the cheesecake from the oven and let it cool completely. Refrigerate for at least 4 hours or overnight.

Salted Caramel Sauce:

1. In a saucepan, heat the granulated sugar and water over medium-high heat. Let it come to a boil without stirring.
2. Cook until the sugar turns a deep amber color. Remove from heat.
3. Carefully add the heavy cream and butter, stirring constantly until the mixture is smooth.
4. Stir in the sea salt. Let the caramel sauce cool.

Assembly:

1. Carefully remove the chilled cheesecake from the springform pan and place it on a serving platter.
2. Drizzle the salted caramel sauce over the top of the cheesecake.
3. Sprinkle pretzel pieces on top for added crunch and visual appeal.