Instructions

• Preheat the oven to 325°F (162°C).
• Tightly wrap the outside of a 9-inch springform pan with heavy-duty foil to prevent leaks during a water bath. (Optional: you may also place the foil-wrapped pan inside an oven bag for extra leak protection.)
• In a medium bowl, combine 2 ⅓ cups Snyders Salted Caramel Pretzel Pieces (crushed to fine crumbs) and 5 tablespoons salted Challenge Butter (melted). Stir until the crumbs are evenly moistened.
• Press the crumb mixture evenly and firmly into the bottom of the prepared springform pan to form the crust.
• Bake the crust for 8 minutes. Remove from the oven and transfer the pan to a wire rack; let the crust cool completely.
• While the crust cools (or just before filling), bring a pot or kettle of water to a boil for the water bath.
• In the bowl of a stand mixer fitted with the paddle attachment, beat 32 ounces cream cheese (room temperature) on medium speed until smooth and free of lumps.
• Add 1 cup granulated sugar to the cream cheese and mix until combined and smooth.
• Add 4 large eggs (room temperature), one at a time, mixing just until each egg is fully incorporated before adding the next. Scrape down the bowl between each egg to ensure an even mixture.
• Add ½ cup heavy cream and 1 tablespoon pure vanilla extract or vanilla bean paste. Mix on low speed until the batter is smooth and homogeneous; avoid overmixing.
• Pour the cheesecake batter into the cooled crust and smooth the top with a spatula.
• Place the foil-wrapped springform pan into a larger roasting pan. Carefully pour the boiling water into the larger pan until the water reaches about halfway up the side of the springform pan (take care not to splash water into the batter).
• Bake at 325°F for 55–60 minutes. The edges should appear set while the center still has a slight jiggle.
• Turn off the oven, crack the oven door open about 1–2 inches, and let the cheesecake sit in the cooling oven for 1 hour to finish gently setting.
• After 1 hour, carefully lift the springform pan out of the water bath. Remove the foil (and oven bag, if used). Place the cheesecake on a cooling rack and let it cool completely to room temperature.
• Once cooled, refrigerate the cheesecake (still in the pan) for at least 8 hours or overnight.
• Before serving, run a thin knife around the edge to loosen, release the springform ring, and serve slices topped with homemade salted caramel sauce.