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Sweet and Salty Cheesecake
4.9 from 24 votes

Sweet and Salty Cheesecake

Chocolate, caramel and salty pretzels come together in this rich and creamy Sweet and Salty Cheesecake! If you love sweet and salty snacks, this cheesecake is for you.

Prep Time
20 mins
Cook Time
1 hr 5 mins
Additional Time
8 hrs
Total Time
9 hrs 25 mins
Servings: 12
Course: Cake

Ingredients

For the Crust
  • 24 Oreo cookies crushed into fine crumbs, whole
  • 4 tablespoons butter melted, unsalted
For the Cheesecake
  • 32 ounces cream cheese room temperature (4 8-ounce blocks)
  • 1 cup granulated sugar
  • 4 egg room temperature, large
  • 2 teaspoons vanilla extract pure
  • ⅓ cup heavy cream
For the Topping
  • 1 cup caramel sauce homemade salted
  • 6 ounces dark chocolate sea salt caramel pretzels Snappers brand, coarsely chopped

Instructions

    Cup of Yum
  1. Preheat oven to 350°F. Separate a 9-inch springform pan into two pieces. Line the bottom of the pan with foil, fasten on the side piece, and spray the inside of the pan with nonstick cooking spray. Tightly wrap the outside bottom and sides of the springform pan with two layers of heavy duty foil. This step prevents leaks when using a water bath. I also take the extra step of placing the foil wrapped spring form pan inside an oven bag while baking, but this is optional.
  2. Combine the crust ingredients in a medium bowl and stir until the ingredients are evenly distributed.
  3. Spoon the crumbs into the prepared pan and press into the bottom of the pan to form a crust layer. Bake crust in preheated oven for 10 minutes. Remove pan to a cooling rack.
  4. Bring a kettle of water to boil for the water bath.
  5. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, beat cream cheese and sugar for about 2 minutes. Scrape down the sides of the bowl and mix for an additional 30 seconds. Add in eggs, one at a time, scraping down the sides of the bowl after adding the second and fourth egg. After adding the final egg and scraping the sides of the bowl, mix again for 30 seconds. The mixture should be smooth and creamy. Add in the vanilla and heavy cream and mix for an additional 30 seconds.
  6. Pour the cheesecake filling over the crust.
  7. Place pan into a larger pan (I use a roasting pan) and pour boiling water into the larger pan until halfway up the sides of the cheesecake pan. Gently lay a piece of foil over the pan – do not tighten the foil as we’ll want to allow the air to be able to circulate.
  8. Bake 55-65 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, and leave the oven door cracked. Allow the cheesecake to rest in the cooling oven for one hour.
  9. 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.
  10. Just before serving, top with the homemade salted caramel sauce and pretzels.