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Salted Caramel Cheesecake
4.4 from 78 votes

Salted Caramel Cheesecake

Salted Caramel Cheesecake features a pretzel crumb crust made from crushed Snyder's Salted Caramel pretzels mixed with melted salted butter. The creamy filling combines room temperature cream cheese, sugar, eggs, heavy cream, and vanilla extract. Baked in a water bath to ensure even cooking, the cheesecake has a smooth, rich texture complemented by its salty-sweet crust. It is finished with homemade salted caramel sauce for added sweetness and contrast.

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

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

    Cup of Yum
  1. 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.
  2. Mix together the crust ingredients and press into the bottom of your pan. Bake for 8 minutes and cool completely on a wire rack.
  3. Begin to boil a pot or kettle of water for the water bath.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Serve with salted caramel sauce.