Indulging in a slice of Salted Caramel Cheesecake is like wrapping yourself in a warm blanket of flavor. Creamy, rich, and decadently sweet, this dessert offers the perfect balance of flavors that is sure to impress your family and friends. With a crunchy pretzel crust, smooth cheesecake filling, and a luscious salted caramel drizzle, every bite is an experience to savor. If you’re looking to elevate your dessert game, this recipe is a must-try!
Why It Works Every Time
There’s a reason this Salted Caramel Cheesecake is a favorite among dessert lovers. The combination of the crunchy, slightly salty crust made from Snyder’s Salted Caramel Pretzel Pieces pairs beautifully with the creamy filling. The addition of heavy cream and vanilla enhances the flavor and texture, making it incredibly smooth and rich. Plus, using room temperature ingredients ensures a lump-free batter that bakes evenly. Salted caramel sauce drizzled on top adds a final touch that ties all the flavors together, making this cheesecake a perfect blend of sweet and salty.
Your Shopping Guide
When preparing for your baking adventure, here’s what you’ll need to gather:
- 2 cups Snyder’s Salted Caramel Pretzel Pieces: These will be crushed to create a deliciously crunchy crust.
- 5 tablespoons salted butter: Melted to help bind the pretzel crumbs together.
- 32 ounces cream cheese: Make sure it’s at room temperature for easy mixing.
- 1 cup granulated sugar: Sweetens the cheesecake perfectly.
- 4 large eggs: Room temperature for a smooth batter.
- 1 cup heavy cream: Adds richness and creaminess to the filling.
- 1 tablespoon pure vanilla extract: For that classic cheesecake flavor.
- Homemade salted caramel sauce: A must for drizzling on top!
Must-Have Equipment
To create this delicious Salted Caramel Cheesecake, you will need the following equipment:
- Food processor: Essential for crushing the pretzel pieces into fine crumbs.
- Mixing bowls: A set of various sizes for mixing ingredients.
- Electric mixer: To beat the cream cheese and sugar until smooth.
- Springform pan: Ideal for cheesecakes, making it easy to remove the finished dessert.
- Baking pan: For creating a water bath while baking the cheesecake.
Directions: Salted Caramel Cheesecake
Step 1: Prepare the Crust
Begin by preheating your oven to 325°F (160°C). In a food processor, crush the Snyder’s Salted Caramel Pretzel Pieces until they turn into fine crumbs. Transfer the crumbs into a mixing bowl and stir in the melted salted butter until combined. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Bake for 10 minutes, then allow it to cool.
Step 2: Make the Cheesecake Filling
In a large mixing bowl, beat the room temperature cream cheese and granulated sugar with an electric mixer on medium speed until smooth and creamy. This should take about 2-3 minutes. Be sure to scrape down the sides of the bowl to ensure everything is well mixed.
Step 3: Add the Eggs
Add the eggs one at a time, mixing on low speed after each addition until just combined. It’s important not to overmix at this stage to avoid incorporating too much air, which can lead to cracks in the cheesecake.
Step 4: Incorporate Cream and Vanilla
Pour in the heavy cream and vanilla extract, then mix on low speed until everything is well combined. The mixture should be smooth and creamy.
Step 5: Pour the Filling into the Crust
Carefully pour the cheesecake filling over the cooled pretzel crust. Smooth the top with a spatula for an even surface.
Step 6: Bake in a Water Bath
To prevent cracking, place the springform pan in a larger baking pan filled with hot water. Bake the cheesecake in the oven for 60-70 minutes, or until the edges are set, but the center still has a slight jiggle.
Step 7: Cool and Chill
Turn off the oven and crack the door open. Let the cheesecake cool in the oven for about an hour. Once cooled, remove from the water bath and refrigerate for at least 4 hours, or overnight if possible.
Step 8: Serve with Salted Caramel Sauce
Before serving, drizzle the top with homemade salted caramel sauce for that extra touch of sweetness and flavor. Slice and enjoy the perfect Salted Caramel Cheesecake!
Swap Guide
If you want to make this recipe your own or accommodate dietary preferences, consider these swaps:
- Gluten-Free: Use gluten-free pretzels for the crust.
- Lower Sugar: Substitute granulated sugar with a sugar alternative like erythritol or monk fruit sweetener.
- Vegan Option: Use vegan cream cheese and aquafaba (whipped chickpea brine) instead of eggs.
- Flavor Variations: Add a teaspoon of espresso powder for a mocha twist or zest of lemon for a citrusy kick.
Chef’s Notes
- Ensure all ingredients are at room temperature before starting for the best texture.
- Do not open the oven door too soon while baking, as this can cause the cheesecake to crack.
- For an added crunch, sprinkle crushed pretzels on top of the cheesecake before drizzling with caramel.
- If you notice cracks forming, don’t worry! A drizzle of caramel sauce will cover them up beautifully.
Refrigerate, Freeze, Reheat
The Salted Caramel Cheesecake can be refrigerated for up to a week in an airtight container. If you want to keep it longer, you can freeze it for up to three months. To serve after freezing, let it thaw in the refrigerator overnight. For best results, enjoy it chilled. If you want to warm it slightly, do so in the microwave for a few seconds, but be careful not to overheat it.
Salted Caramel Cheesecake FAQs
Can I make the cheesecake ahead of time?
Absolutely! This cheesecake actually tastes better after sitting in the fridge for a day, allowing the flavors to meld beautifully.
How do I know when my cheesecake is done?
The cheesecake is done when the edges are set and the center is slightly jiggly. It will continue to firm up as it cools.
What can I use instead of salted caramel sauce?
If you’re in a pinch, you can use store-bought caramel sauce, but homemade always tastes best! You might also consider chocolate ganache for a different flavor profile.
Can I use a different crust?
Yes! A traditional graham cracker crust or an Oreo crust would also work well, but the pretzel crust adds a delightful salty crunch that complements the sweetness.
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Ready, Set, Cook
With this Salted Caramel Cheesecake recipe, you have everything you need to create a show-stopping dessert that will delight everyone who tries it. The combination of creamy cheesecake, sweet and salty pretzel crust, and decadent caramel sauce makes for an unforgettable treat. So gather your ingredients, roll up your sleeves, and get ready to indulge in the most delicious Salted Caramel Cheesecake you’ve ever tasted!
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Salted Caramel Cheesecake
Ingredients
For the Crust:
- 2 cups Snyder's Salted Caramel Pretzel Pieces crushed
- 5 tablespoons salted butter melted
For the Filling:
- 32 ounces cream cheese room temperature
- 1 cup granulated sugar
- 4 large eggs room temperature
- 1 cup heavy cream
- 1 tablespoon pure vanilla extract
- Homemade salted caramel sauce for drizzling
Instructions
Directions:
- Step 1: Preheat your oven to 325°F (160°C). Crush the Snyder's Salted Caramel Pretzel Pieces in a food processor until fine. Mix with melted butter and press into a 9-inch springform pan. Bake for 10 minutes and let cool.
- Step 2: In a large mixing bowl, beat the cream cheese and sugar with an electric mixer on medium speed until smooth and creamy (about 2-3 minutes).
- Step 3: Add the eggs one at a time, mixing on low speed after each addition until just combined.
- Step 4: Pour in the heavy cream and vanilla extract, mixing on low speed until smooth.
- Step 5: Pour the filling into the cooled pretzel crust and smooth the top.
- Step 6: Place the springform pan in a larger baking pan filled with hot water and bake for 60-70 minutes until edges are set but center jiggles slightly.
- Step 7: Cool in the oven for an hour, then refrigerate for at least 4 hours or overnight.
- Step 8: Drizzle with homemade salted caramel sauce before serving.
Equipment
- Food Processor
- Mixing bowls
- Electric Mixer
- Springform Pan
- Baking Pan
Notes
- Use room temperature ingredients for the best texture.
- Avoid opening the oven door too soon to prevent cracks.
- Sprinkle crushed pretzels on top for added crunch.
