This Salted Caramel Cheesecake with Pretzel Crust is a masterpiece of sweet–salty perfection. Creamy, velvety cheesecake sits on a crunchy, buttery pretzel base — delivering a unique balance of flavors and textures. Then it’s topped with smooth, rich salted caramel sauce that cascades over each slice. Just one look at it makes people fall in love… and one bite seals the deal!

It’s a special-occasion dessert that feels luxurious, yet surprisingly simple to make at home. The bold caramel flavor, the buttery notes of the crust, and that satisfying salty crunch wrap up into one unforgettable dessert.

Why I Love This Recipe (in detail)

• The pretzel crust is everything — salty, crunchy, and super flavorful
• Ultra-creamy filling — smooth without needing complicated techniques
• That salted caramel drizzle — adds elegance and decadence
• Perfect flavor balance — sweet caramel + salty crust = perfection
• Showstopping dessert — great for holidays, parties, or gifting

Why It’s a Must-Try Dish

• If you love sweet–salty desserts, this one sets the gold standard
• Demands zero special baking skills — yet looks bakery-quality
• A refreshing twist on classic cheesecake
• The kind of dessert that makes everyone ask for the recipe
• Make-ahead friendly — perfect stress-free entertaining

Recipe Overview

Detail	Information
Prep Time	25 minutes
Cooking Time	55–65 minutes
Cooling + Chill Time	4–6 hours
Total Time	~6.5 hours
Servings	12 slices
Calories	~480 per slice
Course	Dessert
Cuisine	American

Ingredients

Pretzel Crust

• 2 cups crushed pretzels (finely ground)
• 1/4 cup brown sugar
• 1/2 cup unsalted butter, melted

Cheesecake Filling

• 24 oz (680g) cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1/2 cup sour cream
• 1/4 cup heavy cream
• 2 tsp vanilla extract
• Pinch of salt

Salted Caramel Sauce

(You may also use store-bought)

• 1 cup granulated sugar
• 6 tbsp unsalted butter (room temperature)
• 1/2 cup heavy cream (warm)
• 1 tsp sea salt (flaky preferred for topping)

Step-by-Step Preparation Method

Step 1 — Make the Crust

1. Preheat oven to 325°F (163°C).
2. Crush pretzels using a food processor.
3. Mix crushed pretzels with brown sugar and melted butter.
4. Press mixture firmly into the bottom of a 9-inch springform pan.
5. Bake crust for 8 minutes, then set aside to cool slightly.

Step 2 — Make the Cheesecake

6. Beat cream cheese and sugar until creamy (no lumps).
7. Add eggs one at a time — mix just until combined.
8. Blend in sour cream, heavy cream, vanilla & pinch of salt.
9. Pour filling over cooled pretzel crust and smooth top.

Step 3 — Bake

10. Place pan on baking sheet and bake 55–65 minutes.
11. Center should jiggle slightly — edges set.
12. Turn off oven and cool inside with door slightly open 1 hour.
13. Remove, cool fully at room temperature.
14. Refrigerate at least 4 hours, preferably overnight.

Step 4 — Salted Caramel Sauce

15. Heat sugar in saucepan over medium heat until melted and amber.
16. Add butter — stir until melted.
17. Slowly whisk in heavy cream — mixture will bubble.
18. Stir until smooth and glossy.
19. Add sea salt to taste. Cool to room temperature.

Step 5 — Finish & Serve

20. Carefully release springform ring.
21. Drizzle caramel generously over the top.
22. Add a pinch more flaky sea salt before serving.

How to Serve

• Serve chilled
• Add extra drizzle of caramel per slice
• Garnish with:
  • Crushed pretzels around the edge
  • Chocolate curls
  • Whipped cream rosettes
• Pair with coffee or espresso for perfection

Recipe Tips

• Don’t overmix batter — prevents cracks
• Bake low and slow for best texture
• Chill completely before slicing
• Press crust firmly — helps prevent crumbling
• Store caramel separately if prepping ahead

Variations (detailed)

Variation	What Changes
Chocolate Caramel Cheesecake	Add 1/2 cup melted dark chocolate to filling
Bourbon Salted Caramel	Add 1 tbsp bourbon to caramel sauce
Nut Crumble Topping	Add chopped pecans or cashews on top
Mini Cheesecakes	Use a muffin tin — bake 18–22 minutes
Gluten-Free Version	Swap pretzels for GF pretzels

Freezing & Storage

Method	Duration	Notes
Refrigerator	4–5 days	Store covered & chilled
Freezer	Up to 2 months	Freeze without caramel; thaw in fridge overnight
Room Temp	Avoid	Cheesecake needs to stay cold

Special Equipment Needed

• 9-inch springform pan
• Hand or stand mixer
• Parchment paper (optional for easy release)
• Heavy-bottom saucepan (for caramel)

FAQ

Q: Can I use store-bought caramel sauce?
Absolutely! Choose thick salted caramel for best consistency.

Q: My crust is too crumbly — what happened?
Add 1–2 tbsp additional melted butter to help bind.

Q: Can I skip the water bath?
Yes! This recipe is designed without one. Cracks will be hidden by caramel anyway!

Q: Can I use light cream cheese?
Not recommended — it affects texture and firmness.

Conclusion

This Salted Caramel Cheesecake with Pretzel Crust is the ultimate celebration dessert — bold, stunning, and something everyone will remember. Its sweet–salty combination makes it stand apart from ordinary cheesecake, and it’s guaranteed to be one of the first slices gone at any gathering!