Salted Caramel Cheesecake
User Reviews
4.4
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Prep Time
20 mins
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Cook Time
55 mins
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Additional Time
8 hrs
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Total Time
9 hrs 15 mins
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Servings
8 -12 servings
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Course
Cake
Salted Caramel Cheesecake
Description
Salted Caramel Cheesecake begins with a crust crafted from finely ground salted caramel pretzel pieces combined with melted salted butter, pressed into a 9-inch springform pan and pre-baked briefly to set. The filling is made by beating cream cheese to smoothness, then blending in sugar and incorporating eggs one at a time, which ensures a uniform texture. Heavy cream and vanilla add richness and depth of flavor. Baking occurs in a water bath, which stabilizes temperature and prevents cracking.
The cheesecake develops a creamy, dense consistency with firm edges and a slightly softer center after 55 to 60 minutes of baking at 325°F. The crust adds a crunchy contrast and a hint of saltiness that enhances the overall flavor profile. The caramel sauce drizzled on top balances the saltiness and adds moist sweetness.
This dessert suits special occasions and can be chilled before serving to enhance its texture. The use of pretzel crust provides a distinctive twist compared to traditional graham cracker bases.
Ingredients
- 2 ⅓ cups pretzel pieces crushed in a food processor until they form fine crumbs, Snyders Salted Caramel brand
- 5 tablespoons butter melted, salted, brand Challenge
- 32 ounces cream cheese room temperature
- 1 cup granulated sugar
- 4 egg large, room temperature
- ½ cup heavy cream
- 1 tablespoon vanilla extract or vanilla bean paste
- caramel sauce homemade salted
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.
User Reviews
Overall Rating
4.4
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