Description
Indulgent cheesecake squares featuring a crunchy pretzel crust, creamy cheesecake filling, and rich salted caramel drizzle.
Ingredients
Scale
- 2 cups pretzel crumbs (about 10 oz of pretzels)
- ½ cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- ½ cup sour cream
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 1 cup salted caramel sauce (store-bought or homemade)
- Flaky sea salt, for garnish
Instructions
- Preheat your oven to 350°F (175°C).
- Make the pretzel crust: In a mixing bowl, combine the pretzel crumbs and melted butter. Mix until thoroughly combined. Press this mixture firmly into the bottom of a 9×9-inch (23×23 cm) baking pan to form an even layer. Bake for 10 minutes, and then let it cool.
- Prepare the cheesecake filling: In another large mixing bowl, use an electric mixer to beat the softened cream cheese until smooth. Gradually add the granulated sugar, mixing until well combined. Next, add the sour cream and vanilla extract, and continue mixing until everything is creamy and smooth.
- Whip the cream: In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold this whipped cream into the cream cheese mixture until fully incorporated, being careful not to deflate it.
- Combine: Pour the cheesecake filling over the cooled pretzel crust, smoothing it evenly with a spatula. Cover the pan and refrigerate for at least 240 minutes (4 hours), or until the cheesecake is set.
- Finish with caramel: Once the cheesecake has set, drizzle generously with salted caramel sauce.
- Cut and garnish: Using a sharp knife, cut the cheesecake into squares, and sprinkle each square with a pinch of flaky sea salt.
Notes
Serve with fresh berries or a dollop of whipped cream for an enhanced experience. Leftovers can be stored in the refrigerator for up to 5 days.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 320
- Sugar: 22g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg