Pretzel Cheesecake Recipe
This Pretzel Cheesecake features a crunchy pretzel crust balanced with a creamy, smooth cheesecake filling. Topped with luscious salted caramel sauce and a sprinkle of flaky sea salt, it delivers a perfect harmony of sweet, salty, and creamy textures in every bite. Ideal for a decadent dessert that’s sure to impress.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 4 hours 30 minutes
- Yield: 9 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Crust
- 2 cups pretzel crumbs (about 10 oz of pretzels)
- ½ cup unsalted butter, melted
Filling
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- ½ cup sour cream
- 1 teaspoon vanilla extract
- 1 cup heavy cream
Topping
- 1 cup salted caramel sauce (store-bought or homemade)
- Flaky sea salt, for garnish
Instructions
- Prepare the Crust: 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 completely.
- Make the Cheesecake Filling: 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 the mixture is smooth.
- Whip the Cream: 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, being careful not to deflate the mixture.
- Assemble and Chill: 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 the cheesecake is set firmly.
- Add Topping: Once the cheesecake is set, remove it from the refrigerator. Drizzle the salted caramel sauce generously over the top of the cheesecake.
- Serve: Using a sharp knife, cut the cheesecake into squares. Before serving, sprinkle each square with a pinch of flaky sea salt to enhance the flavors.
Notes
- For best results, ensure the cream cheese is fully softened before mixing to avoid lumps.
- You can prepare the pretzel crust and filling a day in advance to save time.
- Use full-fat cream cheese and heavy cream for a richer texture and taste.
- Salted caramel sauce can be homemade or store-bought depending on preference and convenience.
- Store leftovers covered in the refrigerator for up to 3 days.
Keywords: Pretzel Cheesecake, Salted Caramel Cheesecake, No-Bake Cheesecake, Easy Cheesecake Recipe, Sweet and Salty Dessert
Find it online: https://cheframi.com/pretzel-cheesecake-recipe/
