Introduction

This Pretzel Cheesecake combines a salty, crunchy pretzel crust with a smooth, creamy filling topped with rich salted caramel. It’s a delightful dessert that balances sweet and salty flavors perfectly, making it a crowd-pleaser for any occasion.

Close-up of many small square cheesecake bars arranged in rows on a wooden surface, each having three visible layers: a bottom crunchy light brown nutty crust, a thick creamy pale yellow cheesecake middle, and a smooth shiny rich caramel top layer that drips slightly down the sides. Coarse white sea salt flakes are sprinkled on top of the caramel. The focus is on the front bars with a blurred background of more bars. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups pretzel crumbs (about 10 oz of pretzels)
½ cup unsalted butter, melted
16 oz cream cheese, softened
1 cup granulated sugar
½ cup sour cream
1 teaspoon vanilla extract
1 cup heavy cream
1 cup salted caramel sauce (store-bought or homemade)
Flaky sea salt, for garnish

Instructions

Step 1: Preheat your oven to 350°F (175°C). In a mixing bowl, combine the pretzel crumbs and melted butter until well mixed. Press the mixture firmly into the bottom of a 9×9-inch (23×23 cm) baking pan to form an even layer. Bake for 10 minutes, then remove from the oven and let it cool.
Step 2: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the granulated sugar, mixing until well combined. Add the sour cream and vanilla extract, and continue to mix until smooth.
Step 3: In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
Step 4: Pour the cheesecake filling over the cooled pretzel crust, spreading it evenly with a spatula. Smooth the top and refrigerate for at least 4 hours or until set.
Step 5: Once the cheesecake is set, remove it from the refrigerator. Drizzle the salted caramel sauce generously over the top.
Step 6: Using a sharp knife, cut the cheesecake into squares. Before serving, sprinkle each square with a pinch of flaky sea salt.

Tips & Variations

Use finely crushed pretzels for a firmer crust that holds together well. For an extra touch, add a teaspoon of cinnamon or nutmeg to the crust mixture.
If you prefer a less sweet topping, use a drizzle of dark chocolate instead of caramel.
Make your own salted caramel sauce to control the sweetness and salt levels.

Storage

Store the cheesecake in an airtight container in the refrigerator for up to 4 days. To reheat, allow it to come to room temperature for about 15 minutes before serving; do not microwave, as this may affect the texture.

How to Serve

The image shows multiple square dessert bars arranged closely on a white marbled surface, each with three distinct layers. The bottom layer is a textured, crunchy-looking oat and nut base in a deep golden brown color. The middle layer is thick and creamy, off-white with a smooth texture. The top layer consists of a glossy caramel sauce that drips slightly down the sides, topped with coarse sea salt crystals scattered evenly across the surface. The caramel layer has a rich amber tone and a shiny finish, making the dessert look moist and inviting. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the crust without butter?

Butter is essential for binding the pretzel crumbs together, but you can substitute with melted coconut oil for a dairy-free option. The texture might be slightly different but still delicious.

How long does the cheesecake need to chill?

Chilling the cheesecake for at least 4 hours is necessary to let it firm up properly. For best results, refrigerate overnight.