My husband’s birthday was on Monday. When I asked him what he wanted for a dessert, his only request was something with caramel and pretzels.
I love that sweet and salty combination and immediately thought of a cheesecake. He liked that idea and I started thinking up different flavor variations.
Of course, the first cheesecake that I thought up contained chocolate. We all know that chocolate, caramel, and pretzels is a great combination!
However, since my husband isn’t a fan of chocolate, I figured I would make a dessert without chocolate in it. . . it was his birthday after all. 😉
Despite not having chocolate, the combination of creamy cheesecake and crunchy pretzels combines to make one highly addictive dessert!
The crust is a combination of pretzels and graham crackers that is topped with a rich layer of salted caramel.
The vanilla cheesecake layer evens out the richness of the caramel and is perfect with a drizzling of more salted caramel right before serving!
Salted Caramel Pretzel Cheesecake
Ingredients
For the Crust
- 1 1/4 Cups crushed pretzels
- 3/4 Cup crushed graham crackers
- 1/4 Cup sugar
- 1/8 teaspoon salt
- 1/2 Cup butter, melted
For the Caramel
- 1/3 Cup butter
- 3/4 Cup brown sugar
- 1/3 Cup half and half
- 1/2 teaspoon sea salt
For the Cheesecake
- 2 (8 ounce) packages 1/3 of the fat cream cheese, softened
- 1/2 Cup sugar
- 2 eggs, room temperature
- 1 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Stir together graham cracker crumbs, crushed pretzels, sugar, salt, and melted butter. Press into the bottom of a 9 or 10 inch pie plate.
- Bake for 8 minutes. Remove from oven and let cool.
- 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.
- While caramel is cooling, prepare cheesecake. In the bowl of a stand mixer, beat together cream cheese and sugar until creamy. Add in eggs and vanilla extract and beat until mixture is smooth.
- Spread all but 1/4 cup of caramel over the top of cooled crust. Spread cream cheese mixture over top. Even top with a spatula.
- 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.
- Drizzle with remaining caramel right before serving.
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Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 417Total Fat: 24gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 104mgSodium: 508mgCarbohydrates: 49gFiber: 1gSugar: 38gProtein: 4g
Nutrition information shown is an estimate provided by an online calculator and may not always be accurate. It should not be considered a substitute for a medical professional’s advice.
Tieghan says
Mmmm!! Wow! This looks awesome! I love preztzels and caramel!
Sarah K. @ The Pajama Chef says
what an amazing birthday treat! happy birthday to your husband 🙂
Carrie @ Frugal Foodie Mama says
This looks amazing! I love the sweet & salty combos in desserts too. 🙂 Pinning this one!
Georgia @ The Comfort of Cooking says
Wow! What an incredible looking cheesecake! I’ve really come to love it in the past few months and this looks just heavenly to me. The salted caramel flavor puts this over the top, so yummy!
Erika says
Pretzel crust on cheesecake is just brilliant,,
Meagan @ A Zesty Bite says
This looks so good! Love the pretzel crust.
Liz says
Love all the flavors in this cheesecake Jessica! If it were my birthday cheesecake, I would add some chocolate syrup on top too!
marcie@flavorthemoments says
I love pretzel crust. This cheesecake has all the sweet and salty going on, and it looks spectacular!
Erin @ The Spiffy Cookie says
I adore salted caramel!
Kari@Loaves n Dishes says
While I loooove chocolate, I think that this is perfect just the way it is Jessica!
Carla @ Carlas Confections says
What a perfect birthday cheesecake 😀 I love salted caramel!!!
Ashley says
This cheesecake sounds amazing! Love that caramel and then the pretzels. My husband would love this too – he’s not a big fan of chocolate!
RavieNomNoms says
GASPS!! Oh my good lord! 🙂
This is like the cheesecake I always hoped for
Dorothy @ Crazy for Crust says
Holy cow Jessica!!! This is beyond omgfabulous. LOVE. Happy birthday to him!
Hannah @ CleanEatingVeggieGirl says
This sounds seriously perfect. Any dessert that has the sweet and salty combination going on is automatically a winner in my book :).
Jocelyn (Grandbaby Cakes) says
Now that is a gorgeous looking cheesecake!
Kathy says
Love pretzel crusts and this cheesecake sounds fabulous!
Suzanne says
I really like salted caramel and I think it’s perfect with this cheesecake.
Jess says
This is such a great idea – definitely birthday-worthy. My husband would go crazy for this combination as well….although I’m with you in the “everything is better with chocolate” camp. 😉
steph@stephsbitebybite says
Happy Birthday Hubby! And what a smart man he is. Caramel and pretzels are the BEST!
laurasmess says
My husband adores cheesecake. Possibly second to chocolate… but I guess it depends on the day! He would have happily devoured your early chocolate, pretzel and caramel invention (and yes, I agree that the triple-delicious-combination is an absolute winner!!). However, minus the chocolate… this sweet and salty cheesecake looks incredible! I can just imagine how delicious the crunchy, salty pretzel base would be when combined with the sweet, creamy vanilla filling and caramel sauce! You have one lucky husband Jess!! x
Jennie @themessybakerblog.com says
Jess, this dessert sounds fabulous. What a lucky hubby. This cheesecake sounds amazing.
Kate |Food Babbles says
Now this my kind of cheesecake! You know how I love salty sweet combos, especially where there’s caramel involved. This is awesome!
Katie Clark says
This looks amazing! Just the recipe I was looking for.
OneForTheFam says
Pretzels with this is the best idea ever. Love it! Thanks for the inspiration!
foodfashionandflow says
Goodness Gracious this looks good. OH MY Damn…I love anything with caramel. I make a praline cheesecake that is similar, but this looks so good its insane. Printing this out right now.
Meg @ Sweet Twist says
How did I miss this a month ago. Looks incredible! Pinned immediately.
Spicy Ellen Thomas says
Absolutely one of the best cheesecakes EVER!! I brought this to school today to honor a new teacher’s birthday and it was cleaned out!! I am now making copies to share the recipe!!! Definitely a keeper!!!
Liz cook says
The most fabulous combination of salty and sweet! Cheesecake filling not too thick or overwhelming – my daughter made this for my birthday last night and it’s a “keeper” already!
Jessica@A Kitchen Addiction says
Oh, so happy to hear that! Thanks for letting me know, and Happy Birthday!
Merry says
A wonderful addition to our family Christmas meal! It was easy to make–no need for a food processor–and everyone loved its sweet and salty flavor. The only thing I changed was I used more pretzels and a full sleeve of graham crackers to make a thicker crust (add more butter, too). Fantastic!
Katryna K says
I never leave reviews but I really love this recipe!! I’m making it for the 3rd time in the past 2 months!
I’ve made it for 3 different events and people really love it. Someone even told me its the best cheesecake they ever had. The only change is I only added 1/2 the sugar in the crust because I wanted it to be saltier, I also added chopped pecans to the crust and to the caramel sauce. Great recipe!! I will keep making this cheesecake
Jessica@A Kitchen Addiction says
I am so glad to hear it!! Thanks for letting me know! I love the idea of adding chopped pecans to the crust, definitely will have to try that!
Dina says
Has anyone tried this in a traditional springform cheesecake pan? Just wondering if there should be any adjustments when using that type of pan? It looks amazing and I can’t wait to make it later this week!!!
Jessica@A Kitchen Addiction says
Sorry for the delayed response! I’ve been having some major computer issues this past week. I have not yet tried it in a springform pan. I don’t think there would be enough crust as listed to go up the side of the pan very far, so you may want to take that into consideration.
Carolyn says
You just made me weak in the knees, Jessica!
Rebecca {foodie with family} says
Oh my word. I’m going to need to take a moment. This sounds incredible!
Rebecca {foodie with family} says
Holy gorgeousness! I want this to myself!
Lisa @ Garnish with Lemon says
Salted Caramel deliciousness! Love this!
Mallory @ Chocolate with Grace says
I’m so glad I discovered this! I can’t stay away from the salted caramel pretzel frozen yogurt and I am super excited to find another way to enjoy those flavors. Thanks for sharing. Pinned!
Victoria says
Mmmm this looks delicious! Thanks for sharing 🙂
Nicole says
This looks fantastic! I’ve been dying to try a pretzel crust on a cheesecake for a while. My only concern is, will the pretzel crust go soft/stale quickly? Does anyone know how this holds up for a couple days? Thanks!
Jessica@A Kitchen Addiction says
I haven’t had any problems with it going stale. Since it’s kept in the refrigerator, it stays pretty fresh. Hope that helps!
Carol says
Lightly spray bottom of pie pan in case caramel gets through. Will make getting it easier. Otherwise everyone loved it
Linda Raye says
In your recipe it says 1/3 c half and half of what i didn’t understand this part of your recipe can you please
help!
Jessica@A Kitchen Addiction says
It is a 1/3 cup of half and half, which you can usually find next to the heavy cream at the store. If you can’t find half and half, you can use heavy cream in its place. Hope that helps!
Gina says
I am making this for NYE. My caramel didnt come out clear like the picture. Did I not cook it long enough? Cheesecake is in oven now, looks delish!
Jessica@A Kitchen Addiction says
It could be a couple of things, but one thing that is easy to have happen is to have sugar crystals that are on the side of the pan that don’t get completely stirred in and dissolved. So, when you stir everything together to remove the caramel from the saucepan, those sugar crystals get mixed in and never completely dissolve. It should still taste good. Hope that helps!
Dee says
I’d love to try this recipe but can I clarify – does the cake need to be baked in a water bath like most traditional cheesecakes? Thanks in advance!
Jessica@A Kitchen Addiction says
No, it doesn’t need to be baked in a water bath. Hope you like it! 🙂