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Salted Caramel Cheesecake with Pretzel Crust

Elina James
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 6 hours
Total Time 6 hours 25 minutes
Course Desserts
Cuisine American
Servings 12 servings
Calories 300 kcal

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)

Instructions
 

  • Step 1 — Make the Crust : Preheat oven to 325°F (163°C). Crush pretzels using a food processor. Mix crushed pretzels with brown sugar and melted butter. Press mixture firmly into the bottom of a 9-inch springform pan. Bake crust for 8 minutes, then set aside to cool slightly.
  • Step 2 — Make the Cheesecake : Beat cream cheese and sugar until creamy (no lumps). Add eggs one at a time — mix just until combined. Blend in sour cream, heavy cream, vanilla u0026 pinch of salt. Pour filling over cooled pretzel crust and smooth top.
  • Step 3 — Bake : Place pan on baking sheet and bake 55–65 minutes. Center should jiggle slightly — edges set. Turn off oven and cool inside with door slightly open 1 hour. Remove, cool fully at room temperature. Refrigerate at least 4 hours, preferably overnight.
  • Step 4 — Salted Caramel Sauce : Heat sugar in saucepan over medium heat until melted and amber. Add butter — stir until melted. Slowly whisk in heavy cream — mixture will bubble. Stir until smooth and glossy. Add sea salt to taste. Cool to room temperature.
  • Step 5 — Finish u0026 Serve : Carefully release springform ring. Drizzle caramel generously over the top. Add a pinch more flaky sea salt before serving.