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Salted Caramel Pretzel Cheesecake

5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

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Level: Intermediate

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Description

Creamy cheesecake, salty pretzels, and sweet caramel: your new favorite sweet and salty dessert!

Ingredients

  • FOR THE CRUST:
  • ¾ cups Crushed Graham Crackers
  • 1-¼ cup Crushed Pretzels
  • ¼ cups Sugar
  • ⅛ teaspoons Salt
  • ½ cups Butter, Melted
  • FOR THE CARAMEL:
  • ⅓ cups Butter
  • ¾ cups Brown Sugar
  • ⅓ cups Half-and-half
  • ½ teaspoons Sea Salt
  • FOR THE CHEESECAKE FILLING:
  • 16 ounces, weight 1/3 Of The Fat Cream Cheese, Softened
  • ½ cups Sugar
  • 2  Eggs, Room Temperature
  • 1-½ teaspoon Vanilla Extract

Preparation

1. Preheat oven to 350ºF.
2. For the crust, stir together graham cracker crumbs, crushed pretzels, sugar, salt, and melted butter. Press into the bottom of a 9- or 10-inch pie plate.
3. Bake for 8 minutes. Remove from oven and let cool.
4. For the caramel, in a medium saucepan combine butter, brown sugar, and half-and-half. Bring to a boil over medium-high heat, stirring constantly. Lower heat to medium and cook for 7-8 minutes until mixture thickens. Stir in salt one minute before finished cooking. Make sure to whisk occasionally to prevent scorching. Remove from heat and cool slightly.
5. While caramel is cooling, prepare cheesecake filling. In the bowl of a stand mixture, beat together cream cheese and sugar until creamy. Add in eggs and vanilla extract and beat until mixture is smooth.
6. Spread all but ¼ cup of caramel over the top of cooled crust. Spread cream cheese mixture over top. Even the top with a spatula.
7. Bake for 30 minutes or until center is set. Transfer to wire rack and bring to room temperature. Move cheesecake to refrigerator and refrigerate for at least 4 hours before serving.
8. Drizzle with remaining caramel right before serving. (You may need to heat the caramel in the microwave for 8-10 seconds to soften it.)
9. Store leftovers in the refrigerator.

One Comment

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pvfrompv on 6.26.2013

oh, this sounds fabulous – not normally a cheesecake fan, but this recipe sounds like it’s not as gloppy-dense as most.

2 Reviews

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on 8.18.2013

This fed a dessert-hungry family of six and three young missionaries…and everyone loved it!!! Good thing it was so rich, or one wouldn’t have been enough. I reduced the pretzels to 1 cup and used a deep-dish pie plate; otherwise there would have been too much crust. I can’t wait to make it again; something this dreamy deserves to be shown off!

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iasam on 7.11.2013

I made this for a BBQ & everyone loved it. My crust needed either fewer crushed crackers & pretzels or more butter but I’ll tweak that next time because this is one that will be in my regular rotation now.

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