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Ingredients:
For the Pretzel Crust:
- 2 cups crushed pretzels
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
For the Cheesecake Filling:
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- 4 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 4 large eggs
- 1 cup sour cream
- ½ cup heavy cream
For the Salted Caramel Sauce:
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- 1 cup granulated sugar
- 6 tbsp unsalted butter
- ½ cup heavy cream
- 1 tsp sea salt (plus extra for garnish)
Instructions/Directions:
Prepare the Pretzel Crust:
- Preheat the oven to 350°F. Grease a 9-inch springform pan.
- In a mixing bowl, combine crushed pretzels, melted butter, and sugar. Press the mixture into the bottom of the pan.
- Bake for 8-10 minutes until set. Let it cool completely before adding the filling.
Make the Cheesecake Filling:
- In a large bowl, beat the softened cream cheese until smooth.
- Add sugar and vanilla extract, and mix until fully blended.
- Beat in the eggs one at a time, mixing until just incorporated.
- Stir in sour cream and heavy cream until creamy.
Assemble the Cheesecake:
- Pour the cheesecake mixture over the cooled crust. Smooth the top with a spatula.
- Bake for 50-60 minutes, or until the edges are set and the center slightly jiggles.
- Turn off the oven, leave the door ajar, and cool the cheesecake inside for an hour.
Make the Salted Caramel Sauce:
- In a saucepan over medium heat, melt the sugar, stirring constantly until amber-colored.
- Remove from heat and stir in butter, followed by heavy cream. Mix until smooth.
- Add sea salt and let the sauce cool.
Chill and Serve:
- Refrigerate the cooled cheesecake for at least 4 hours or overnight.
- Drizzle the salted caramel sauce over the cheesecake before serving. Garnish with additional sea salt if desired.
- Slice and enjoy!
Prep time: 20 minutes
Total time: 5 hours (includes chilling time)
Servings: 10-12
Hashtags:
#CheesecakeLovers #PretzelCrust #SaltedCaramel #DessertGoals #BakingRecipes #SweetAndSaltyTreat