No Bake Salted Caramel Cheesecake with Pretzel Crust
User Reviews
5.0
21 reviews
Excellent
No Bake Salted Caramel Cheesecake with Pretzel Crust
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A salty sweet and super creamy no bake salted caramel pretzel cheesecake. A rich and smooth salted caramel cheesecake with pretzel crust, topped with salted caramel sauce, whipped cream and some more pretzels for good measure.
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Ingredients
Ingredients for Salted Caramel Sauce
- ½ cup unsalted butter (see note)
- 1 cup light brown sugar firmly packed
- 1 teaspoon vanilla extract
- ½ cup heavy cream or double cream, left out at room temperature for about an hour before making the sauce (see note)
- 1 teaspoon salt
Ingredients for Pretzel Crust
- 1½ cup crushed salted pretzels finely ground in a food processor
- ¼ cup light brown sugar firmly packed
- ¾ cup unsalted butter melted
Ingredients for No Bake Salted Caramel Cheesecake
- 1 cup heavy cream or double cream
- ⅓ cup powdered sugar or icing sugar
- 1 teaspoon vanilla extract
- 12 oz spreadable cream cheese soft cream cheese (see note)
- ¼ cup light brown sugar firmly packed
- ¼ cup sour cream
- ¼ cup salted caramel sauce either your homemade sauce or store bought
Ingredients for Salted Caramel Whipped Cream
- ¾ cup heavy cream or double cream
- 3 teaspoon powdered sugar or icing sugar
- 6 tablespoon salted caramel sauce using either the homemade sauce or store bought
- extra whole pretzels and salted caramel sauce
Instructions
Instructions for the Salted Caramel Sauce
- Place the butter and brown sugar in a deep sided saucepan over a medium low heat. Cook this, stirring regularly until the butter and sugar melt together. Continue cooking for about 10 minutes, stirring constantly, avoid bringing to a boil.
- Slowly add the cream to the sugar and butter, while whisking continuously. Then add the vanilla extract. Continue whisking until smooth and bring the mixture to a boil.
- Allow to boil for 1 minute, then remove from the heat and pour into a heatproof bowl to cool.
Instructions for Pretzel Crust
- Begin by lining a springform cake pan with parchment paper - this will make removing the cheesecake easier later!
- In a mixing bowl, stir together the crushed pretzel crumbs, brown sugar and melted butter until you have a moistened crumb mixture similar to cookie crumb crust recipes.
- Press this crumb mixture firmly into the base and up the sides of your lined cake pan. Set the crust in the refrigerator to chill while you make your filling.
Instructions for Salted Caramel Cheesecake Filling
- In a mixing bowl or the bowl of a stand mixer fitted with a whisk attachment, add the heavy cream, powdered sugar and vanilla extract. Beat this until stiff peaks form (see note). Set aside.
- In a large mixing bowl, beat together the cream cheese and brown sugar until smooth. Then add the sour cream and salted caramel, again beating until smooth.
- Add your whipped cream to the cream cheese mixture and fold with a spatula to incorporate.
- Spoon the filling into your prepared pretzel crust and spread evenly.
- Reserving 6 tablespoons of your salted caramel sauce for use in your whipped cream topping, pour the remaining salted caramel sauce (roughly ½ cup) onto the top of the cheesecake and gently spread in an even layer.
- Place in the refrigerator to chill and set for at least 4 hours, or overnight.
Instructions for Salted Caramel Whipped Cream and Assembly
- Once the cheesecake has thoroughly chilled and set up, carefully unmould from the springform pan and place on a serving plate or cake stand.
- In a mixing bowl or the bowl of a stand mixer fitted with a whisk attachment, beat the heavy cream, powdered sugar and reserved salted caramel until stiff peaks form.
- Transfer the cream to a piping bag fitted with a star nozzle and pipe swirls around the edge of the cheesecake. (see note)
- Top with pretzels for decoration and serve.
Notes
- In making your salted caramel sauce, you can use salted butter, but bear in mind this will add to the overall salt in the recipe. You may, therefore, wish to reduce to added salt by about half.
- It is important to leave the cream in the caramel sauce out on the counter to come to room temperature before adding to the hot sugar. Ideally, remove this from the fridge about an hour before you intend to make the sauce. This will help prevent the caramel from seizing and will make the sauce both easier to make and smoother.
- This recipe uses soft spreadable cream cheese, not block cream cheese. You can substitute this using block cream cheese, but the block will need to be softened at room temperature first and you may find it takes a bit longer to beat a smooth mixture.
- Beating the cream for the cheesecake filling is an important part of ensuring your no bake cheesecake sets. This is a no bake cheesecake without gelatine and therefore it needs the whipped cream to be whisked to stiff peaks to ensure it sets firm enough to slice cleanly. If you under-whip the cream at this stage, the cheesecake may not set firm. If you over-whip, your cream will become stiff (on the way to becoming butter). This will make your cheesecake stiffer than you may like - it won't be super silky smooth and creamy, which is the goal. It will, however, set and be sliceable. This also won't impact the flavor. So, if at risk, overbeating is probably preferable to underbeating here!
- If you don't have piping bags or nozzles, you can often pipe using ziploc storage bags, cutting a corner off to provide a DIY piping tip. This won't have quite the same effect, but will offer a piping option. Alternatively, you can dollop the cream in the centre of the cheesecake or on individual slices as you serve.
Nutrition Information
Show Details
Calories
590kcal
(30%)
Carbohydrates
42g
(14%)
Protein
4g
(8%)
Fat
46g
(71%)
Saturated Fat
29g
(145%)
Polyunsaturated Fat
2g
Monounsaturated Fat
12g
Trans Fat
1g
Cholesterol
133mg
(44%)
Sodium
431mg
(18%)
Potassium
151mg
(4%)
Fiber
0.3g
(1%)
Sugar
33g
(66%)
Vitamin A
1657IU
(33%)
Vitamin C
1mg
(1%)
Calcium
93mg
(9%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12slices
Amount Per Serving
Calories 590 kcal
% Daily Value*
| Calories | 590kcal | 30% |
| Carbohydrates | 42g | 14% |
| Protein | 4g | 8% |
| Fat | 46g | 71% |
| Saturated Fat | 29g | 145% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 133mg | 44% |
| Sodium | 431mg | 18% |
| Potassium | 151mg | 3% |
| Fiber | 0.3g | 1% |
| Sugar | 33g | 66% |
| Vitamin A | 1657IU | 33% |
| Vitamin C | 1mg | 1% |
| Calcium | 93mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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