Salted Caramel Pretzel Cheesecake


One of my hubby’s favorite sweets is salted caramel anything!  That seems to be a popular flavor right now, too.   So I came up with something that would incorporate that into an already amazing dessert….and I came up with a cheesecake!   This is a super easy cheesecake recipe!  The cheesecake is super easy and the caramel sauce is super easy.  And my hubby loved it!

Cheesecake is something that I have been making for years now.  I have made a whole bunch of different kinds!  I’ve made them with and without water baths as well, and I find that using a water bath creates a smoother top with no cracks.  But it also keeps the inside of the cheesecake from drying out and keeps it light and spongy.  So my suggestion would be to always use a water bath when making a cheesecake.

What really makes this cheesecake amazing is the caramel sauce.  It’s buttery and smooth and just adds such a perfect sweetness to the salty pretzels.

I was a little nervous when I first made this, I wasn’t sure if the salty sweet would work for a cheesecake…..but it did and it came out AMAAAAZING!

You make this at your next party or for a family get together and you will surely wow your friends and family!  Melt in your mouth cheesecake with a salty sweet kick!  PERFECTION!!!!


Crust Ingredients:

2 Cups of crushed pretzel

3 tbsp brown sugar

5 tbsp butter, melted


Preheat oven to 375°.

Mix pretzel crumbs and brown sugar together.  Then add in melted butter and mix together.

Press the crust mixture into bottom and 1/4 way up the sides of a 9 inch springform pan.

Bake in preheated oven for 10-15 minutes. Once done let it sit out and cool.



Caramel Sauce Ingredients:

1 stick of butte

3/4 cup brown sugar

1/2 cup half and half or heavy cream

1 tsp vanilla

1/4 tsp sea salt



Melt butter in a medium heavy bottom pan over medium heat.

Add brown sugar and whisk until combined.

Add cream.  Bring mixture to a boil, then reduce heat to low.  Cook for about 5 minutes, stirring frequently.

Add vanilla and salt, stir until combined.

Set aside to cool.  (Mixture will thicken as it cools but you can always reheat it in the microwave or on the stove top.)


Cheesecake Ingredients:

3 8 oz packages of cream cheese, softened

1/2 cup sugar

2 tbsp flour

1 tsp vanilla

3 eggs

1/2 cup to 3/4 cup of caramel sauce


Lower oven to 325°.

Cover sides and bottom of cooled springform pan with foil. Set aside.

With a stand mixer, using the paddle attachment, beat cream cheese and sugar until smooth.

Beat in flour and vanilla.

On medium speed, add eggs in one at a time, beating well after each egg.  Scrape down sides of the bowl.

Add in cooled caramel sauce while mixer is on low speed, mix in well.

Pour mixture into prepared pan.

Place pan into a larger pan and fill with warm water, so it goes halfway up the sides of the cheesecake pan.

Bake for 1 hour and 15 minutes or until center is set.  Should be slightly jiggly, not much but slightly.


Ingredients for candied pretzels:

1 cup pretzel pieces

2 cups sugar

4 tbsp water


Grease baking sheet with butter.

Mix water and sugar in medium sauce pan, cook on medium heat until mixture bubbles.  Let the mixture bubble for a few minutes then turn the heat to low.  Cook for 5 more minutes then add in your pretzel pieces.

Spread out on a baking sheet then refrigerate for 30-60 minutes.

Break up pieces with a knife (butter knife) and place on top of the cheesecake and drizzle with the caramel sauce.