Pretzel-Crusted Salted Caramel Cheesecake Recipe

Total Time:

2 hours; 40 minutes active

Servings:

Cheesecake gets an upgrade with a salty, crunchy pretzel crust and salted caramel baked into the cake and drizzled over each slice.

Ingredients

7 ounces salted pretzels (2 cups crushed)
1 stick unsalted butter
1/4 cup light brown sugar
4 8-ounce boxes of cream cheese, room temperature
1/2 cup granulated sugar
1/2 cup light brown sugar
4 large eggs
2 teaspoons vanilla
1 cup sour cream
1 15.8-ounce bottle salted caramel sauce

Preparation

Preheat the oven to 350 F. Wrap the bottom of a 9-inch springform pan in foil before attaching it to the pan, to form a tight seal. Put a pot of water on to boil and get a large roasting pan wide enough to hold the springform (this will be for a hot water bath).
In a food processor, pulse the pretzels to grind coarsely. Add the butter and brown sugar and process until mixed.
Scrape into the springform pan and press to cover the bottom evenly. Bake for 10 minutes, until it looks lightly toasted around the edges. Let cool on a rack.
For the filling:
Rinse and dry the food processor bowl. Place the cream cheese in the bowl and process, scraping down as needed, until very smooth. Add the sugars and process, scraping well and repeating. Add the eggs, vanilla and sour cream and process until smooth. Add ¾ cup of the caramel sauce and process.
Pour the mixture into the prepared pan and smooth the top. Place the roasting pan on the middle shelf in the oven, then place the filled springform in it. Carefully pour hot water into the roasting pan to surround the cheesecake, filling about 2 inches. Carefully slide the rack back and close the door.
Bake for about 1 hour and 15 minutes, until puffed and golden. Lightly shake the pan; the center will jiggle slightly.
Remove from oven and place the cheesecake on a folded kitchen towel to cool for about 1 hour, then refrigerate until cold.
Run a knife between the edges of the cheesecake and the pan, if necessary. Open the clasp on the springform pan to remove the pan sides and reveal the cheesecake. Use a knife dipped in hot water to slice the cheesecake.

Serving Suggestion

Serve with caramel sauce drizzled over each slice.

Tips and Notes

To avoid lumps, let your cream cheese come to room temperature and blend it until completely creamy before adding the other ingredients.

Nutritional Information

520 calories, 39 g. fat, 175 mg. cholesterol, 370 mg. sodium, 25 g. carbohydrate, 0 g. fiber, 8 g. protein

Tags: baking, cream cheese, dessert, eggs, entertaining, party, pies and tarts, thanksgiving

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