Salted Caramel Cheesecake

Name: Salted Caramel Cheesecake
Prep time: 20 min
Cook time: 55 min
Total time: 9 h 15 min
Yield: 8 -12 servings
Ingredients: 2 ⅓ cups Snyders Salted Caramel Pretzel Pieces; 5 tablespoons salted Challenge Butter; 32 ounces cream cheese; 1 cup granulated sugar; 4 large eggs; room temperature; ½ cup heavy cream; 1 tablespoon pure vanilla extract or vanilla bean paste; homemade salted caramel sauce

User Reviews

4.4

78 reviews

Good

Prep Time
20 mins
Cook Time
20 mins
Additional Time
8 hrs
Total Time
9 hrs 15 mins
Servings
8 -12 servings
Course
Cake

Salted Caramel Cheesecake

Iris Warren

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Salted Caramel Cheesecake is a delicious and creamy cheesecake with a sweet and salty pretzel crust. Every bite is amazing.

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Ingredients

Servings

2 ⅓ cups Snyders Salted Caramel Pretzel Pieces crushed in a food processor until they form fine crumbs
5 tablespoons salted Challenge Butter melted
32 ounces cream cheese room temperature
1 cup granulated sugar
4 large eggs; room temperature
½ cup heavy cream
1 tablespoon pure vanilla extract or vanilla bean paste
homemade salted caramel sauce

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Instructions

Preheat oven to 325°F. Tightly wrap a 9 inch springform pan in heavy duty foil. This step prevents leaks when using a water bath. I also take the extra step by placing the foil wrapped spring form pan inside an oven bag while baking, but this is optional.
Mix together the crust ingredients and press into the bottom of your pan. Bake for 8 minutes and cool completely on a wire rack.
Begin to boil a pot or kettle of water for the water bath.
In the bowl of your stand mixer fitted with your paddle attachment, beat the cream cheese until smooth. Add sugar and mix until combined. Add eggs, one at a time, fully incorporating each before adding the next. Make sure to scrape down the bowl in between each egg. Add heavy cream and vanilla and mix until smooth.
Pour batter into prepared crust. Place pan into a larger pan and pour boiling water into the larger pan until halfway up the side of the cheesecake pan.
Bake 55-60 minutes, the edges will appear to be set, but the center will still have some jiggle to it. At this point, turn off the oven, but leave the door cracked and allow the cheesecake to rest in the cooling oven for one hour.
After one hour has passed, carefully remove the cheesecake from the water bath and place on a cooling rack to cool completely. Once the cake is completely cooled, place it into the refrigerator for at least 8 hours.
Serve with salted caramel sauce.