Salted Caramel Cheesecake
This Salted Caramel Cheesecake is a heavenly blend of creamy cheesecake and crunchy pretzel crust, topped with luscious caramel drizzle!
Equipment
- Food Processor
- Mixing bowls
- Electric Mixer
- Springform Pan
- Baking Pan
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.
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.