Ingredients Needed
For the Homemade Salted Caramel
- Granulated Sugar: This is the base of the caramel. It melts into a golden, amber syrup that gives the sauce its deep, toasty sweetness. Keep it over medium heat and be patient, because rushing it is how caramel burns. It will clump before it melts, and that’s totally normal!
- Unsalted Butter: Room temperature butter makes the caramel rich, creamy, and silky smooth. It balances out the sweetness of the melted sugar. Using unsalted gives you full control over the salt. Cube it ahead of time so it’s ready to add the second the sugar turns amber.
- Heavy Cream: Cream turns the melted sugar into a luscious, pourable sauce. It keeps the caramel soft even after it’s chilled, which is exactly what you want for the topping. Make sure it’s room temperature so it doesn’t seize or splatter. Pour it in slowly!
- Fine Sea Salt: Salt is what makes this SALTED caramel. It cuts through the richness and brings out all that deep caramel flavor. Fine salt dissolves evenly so every drop tastes perfect. Don’t skip it!
For the Pretzel Crust
- Pretzels: The salty crunch of pretzels makes this crust stand out from every other cheesecake. They give you a savory bite that’s SO good with the creamy filling and sweet caramel. Pulse them until they’re fine like sand. Any classic salted pretzel twists or sticks work.
- Graham Cracker Crumbs: Graham crackers add a little sweetness and a toasty, honey flavor. They also help the pretzel crumbs hold together into a sturdy crust. Together they give you the best of a classic cheesecake base with a salty twist. Store-bought crumbs are totally fine.
- Granulated Sugar: A little sugar in the crust balances the saltiness from the pretzels. It also caramelizes slightly in the oven for extra crunch. This keeps the crust crisp under the creamy filling. Just half a cup does the trick.
- Melted Butter: Butter binds everything together into a crust that holds its shape. It adds rich flavor and bakes into a golden, crunchy layer. Press it firmly into the pan so it doesn’t crumble when you slice. It should look like wet sand.
For the Cheesecake Filling
- Cream Cheese: The star of the show! Full fat, block style cream cheese gives you that ultra creamy, dense texture. Make sure it’s fully room temperature so the batter is smooth with no lumps. Skip the spreadable tub kind because it won’t set up the same.
- Sour Cream: Sour cream adds a gentle tang and makes the filling extra silky. It lightens up the richness of the cream cheese. It also helps the cheesecake bake up smooth instead of dense and heavy. Use full fat for the best texture.
- Granulated Sugar: Sugar sweetens the filling and balances the tang of the cream cheese and sour cream. It dissolves as you beat it in for a smooth, creamy bite. Beat it in well before adding the eggs. That’s how you get a lump-free batter.
- Eggs: Eggs give the cheesecake structure so it sets up firm but still creamy. Add them one at a time and mix on low. Overbeating adds air, and air leads to cracks. Room temperature eggs blend in best.
- Vanilla Extract: A full tablespoon of vanilla adds warmth and rounds out all the flavors. It makes the caramel taste even richer. Pure vanilla extract or vanilla bean paste both work beautifully. You’ll add it with the last egg.
- Salted Caramel (¼ cup in the batter): A quarter cup of your homemade caramel gets mixed right into the filling. It gives every bite a buttery, caramel flavor all the way through. This is what makes it a true caramel cheesecake, not just a cheesecake with caramel on top!
For the Swirl and Topping
- Salted Caramel (¼ cup for the swirl): Another quarter cup gets dolloped on top of the batter and swirled in right before baking. It bakes into gorgeous ribbons of caramel. Every slice shows off those beautiful swirls. SO pretty!
- Salted Caramel (½ cup for the topping): The last half cup gets poured over the fully chilled cheesecake. It makes a thick, glossy caramel layer that drips down the sides. This is the showstopper moment!
- Whole Pretzels and Flaky Sea Salt: Twelve pretzels around the edge mark each slice and add crunch. A sprinkle of flaky sea salt on top makes the caramel pop. It’s the finishing touch that makes it look bakery perfect.
Substitutions and Modifications
- Store-Bought Caramel: Short on time? Use 1 cup of thick store-bought salted caramel sauce. Look for a thick sauce, not an ice cream topping, so the top layer sets up nicely.
- All Pretzel Crust: Skip the graham crackers and use 2 cups of pretzel crumbs total for an extra salty crust.
- Graham Cracker Swap: Use crushed Biscoff cookies or vanilla wafers in place of the graham crackers for a different flavor.
- Chocolate Pretzel Version: Drizzle melted chocolate over the caramel topping and use chocolate covered pretzels for garnish.
- Greek Yogurt: Swap the sour cream for full fat plain Greek yogurt. The texture is almost the same.
- Gluten Free: Use gluten free pretzels and gluten free graham crackers in the crust.
- Mini Cheesecakes: Bake the batter in a lined muffin tin with a spoonful of crust in each cup at 325°F for 18 to 22 minutes. Chill, then top each one with caramel.
Why You’ll Love This Recipe
- Caramel in Every Layer: Caramel in the batter, a caramel swirl, AND a thick caramel topping. It’s the ULTIMATE caramel lover’s cheesecake.
- Salty Sweet Perfection: The crunchy pretzel crust and flaky sea salt balance the creamy, sweet filling in every single bite.
- Perfect Make Ahead Holiday Dessert: It needs to chill overnight anyway, so you can make it a day or two ahead and have dessert DONE before the holiday rush.
Equipment Needed
- 9-inch springform pan
- Medium heavy-bottomed saucepan
- Food processor or blender
- Stand mixer or hand mixer
- Large mixing bowl
- Rubber spatula and whisk
- Butter knife or skewer (for swirling)
- Aluminum foil and a large roasting pan (for the optional water bath)
- Measuring cups and spoons
Salted Caramel Pretzel Cheesecake Recipe
Creamy salted caramel pretzel cheesecake with a crunchy pretzel crust, a caramel swirl, and a thick homemade caramel topping. The ULTIMATE holiday dessert!
Print Recipe
Pin
Rate
Servings: 12 Slices
Calories: 590kcal
Video
Ingredients
Homemade Salted Caramel (makes about 1 cup)
- 1 cup (200 g) granulated sugar
- 6 tablespoons (6 tablespoons) unsalted butter, room temperature, cubed
- ½ cup (118.29 ml) heavy cream, room temperature
- 1½ teaspoons (1.5 teaspoons) fine sea salt
Pretzel Crust
- 1¼ cups (100 g) pretzels
- ¾ cup (63 g) graham cracker crumbs
- ½ cup (55 g) 100g granulated suga
- 6 tablespoons (84 g) unsalted butter, melted
Cheesecake Filling
- 24 ounces (680 g) full fat cream cheese, room temperature
- 1 cup (230 g) sour cream, room temperature
- 1 cup (200 g) granulated sugar
- 4 (4) large eggs room temperature
- 1 tablespoon (13 g) vanilla extract
- ¼ cup (60 g) homemade salted caramel, cooled
Swirl and Topping
- ¼ cup (60 g) homemade salted caramel, for the swirl
- ½ cup (120 g) homemade salted caramel, for the topping
- 12 whole pretzels for garnish
- Flaky sea salt
Instructions
Make the Homemade Salted Caramel
- Melt the sugar. Add the granulated sugar to a medium heavy-bottomed saucepan over medium heat. Stir continuously for 6 to 10 minutes, until the sugar fully melts and turns a rich amber color. It will clump up at first. Just keep stirring and it will melt into a smooth caramel!
- Add the butter. Add the cubed, room temperature butter and keep stirring. The caramel will bubble up a LOT, and that’s totally normal. Stir until the butter is completely melted in.
- Add the cream. Slowly drizzle in the room temperature heavy cream while stirring. It will bubble up again. Keep stirring until the caramel is smooth and glossy.
- Add the salt and cool. Remove the pan from the heat and stir in the fine sea salt. Let the caramel cool to room temperature. You’ll have about 1 cup, and you’ll use ALL of it: ¼ cup in the batter, ¼ cup for the swirl, and ½ cup for the topping.
Make the Pretzel Crust
- Preheat. Preheat your oven to 350°F (175°C).
- Make the crumbs. In a food processor or blender, pulse the pretzels, graham cracker crumbs, and sugar until finely ground, like sand.
- Add the butter. Pour in the melted butter and pulse again until the mixture looks like wet sand.
- Press and bake. Press the crust firmly and evenly into the bottom of a 9-inch springform pan. The bottom of a measuring cup works GREAT for this. Bake for 10 minutes, then set it aside to cool while you make the filling.
Make the Cheesecake Filling
- Lower the oven. Lower the oven temperature to 325°F (160°C).
- Beat the cream cheese. In a large bowl, beat the room temperature cream cheese on medium speed until smooth and fluffy, about 2 to 3 minutes. Scrape down the sides of the bowl.
- Add the sour cream and sugar. Add the sour cream and granulated sugar and beat until completely smooth.
- Add the eggs and caramel. Turn the mixer to low. Add the eggs one at a time, mixing just until each one disappears. With the last egg, add the vanilla and ¼ cup of cooled salted caramel. Mix just until smooth. Don’t overmix, because extra air leads to cracks.
- Pour. Pour the filling over the cooled crust and smooth the top.
- Swirl in the caramel. Dollop ¼ cup of room temperature caramel in small spoonfuls all over the top of the batter. Drag a butter knife or skewer through the dollops in figure eights to make pretty ribbons. Keep the swirls near the surface and don’t overdo it. A few passes is all you need!
Bake the Cheesecake
- Set up the water bath (optional but recommended). For a crack-free cheesecake, wrap the outside of the springform pan in two layers of aluminum foil. Set it in a large roasting pan and pour in about an inch of hot water.
- Bake. Bake at 325°F for 60 to 70 minutes, until the edges are set but the center still jiggles slightly when you gently shake the pan.
- Cool slowly. Turn off the oven, prop the door open slightly, and let the cheesecake cool inside for 1 hour. This slow cool helps prevent cracks.
- Cool on the counter. Take the cheesecake out of the oven (and the water bath) and let it cool on the counter for another hour.
- Chill. Refrigerate for at least 4 hours, or overnight for the BEST texture.
Top and Serve
- Pour on the caramel. Once the cheesecake is fully set and chilled, pour the remaining ½ cup of caramel over the top. If your caramel has been in the fridge, warm it for 10 to 15 seconds so it pours easily, but make sure it’s not hot. Pour it into the center and spread it toward the edges with an offset spatula, letting a little drip down the sides if you like.
- Set the topping. Pop the cheesecake back in the fridge for about 30 minutes so the caramel sets.
- Garnish. Arrange the 12 whole pretzels around the edge so each slice gets one, and sprinkle with flaky sea salt.
- Slice and enjoy! Run a sharp knife under hot water, wipe it dry, and cut into 12 slices, wiping the knife between cuts for clean slices. ENJOY!
Nutrition
Serving: 12g | Calories: 590kcal | Carbohydrates: 55g | Protein: 7g | Fat: 38g | Saturated Fat: 23g | Sugar: 44g
When I finished filming the final shot of this cheesecake, my jaw DROPPED. That glossy homemade caramel pouring over the top, running down the sides, with a crown of pretzels and flaky sea salt? Pure magic. I knew right then this one was going to be a family favorite.
Then my mom (the ultimate cheesecake critic, BTW) took one bite and said it tasted 100 times better than Cheesecake Factory. Yes, I’m putting that on the record! The crunchy, salty pretzel crust, the ultra creamy caramel cheesecake filling, a gooey caramel swirl baked right in, and a THICK layer of salted caramel on top. My family devoured it so fast there wasn’t a crumb left.
This is the dessert I make when I want everyone fighting over the last slice. It’s PERFECT for Thanksgiving, Christmas, birthdays, or any time you want a showstopper that tastes like it came from a fancy bakery. One reader told me her friends were convinced she bought it from the store!
P.S. Make your caramel the day before! It keeps in the fridge for up to 2 weeks, and having it ready to go makes cheesecake day SO much easier. Just let it come back to room temperature so it’s easy to swirl and pour.
Ingredients Needed
For the Homemade Salted Caramel
- Granulated Sugar: This is the base of the caramel. It melts into a golden, amber syrup that gives the sauce its deep, toasty sweetness. Keep it over medium heat and be patient, because rushing it is how caramel burns. It will clump before it melts, and that’s totally normal!
- Unsalted Butter: Room temperature butter makes the caramel rich, creamy, and silky smooth. It balances out the sweetness of the melted sugar. Using unsalted gives you full control over the salt. Cube it ahead of time so it’s ready to add the second the sugar turns amber.
- Heavy Cream: Cream turns the melted sugar into a luscious, pourable sauce. It keeps the caramel soft even after it’s chilled, which is exactly what you want for the topping. Make sure it’s room temperature so it doesn’t seize or splatter. Pour it in slowly!
- Fine Sea Salt: Salt is what makes this SALTED caramel. It cuts through the richness and brings out all that deep caramel flavor. Fine salt dissolves evenly so every drop tastes perfect. Don’t skip it!
For the Pretzel Crust
- Pretzels: The salty crunch of pretzels makes this crust stand out from every other cheesecake. They give you a savory bite that’s SO good with the creamy filling and sweet caramel. Pulse them until they’re fine like sand. Any classic salted pretzel twists or sticks work.
- Graham Cracker Crumbs: Graham crackers add a little sweetness and a toasty, honey flavor. They also help the pretzel crumbs hold together into a sturdy crust. Together they give you the best of a classic cheesecake base with a salty twist. Store-bought crumbs are totally fine.
- Granulated Sugar: A little sugar in the crust balances the saltiness from the pretzels. It also caramelizes slightly in the oven for extra crunch. This keeps the crust crisp under the creamy filling. Just half a cup does the trick.
- Melted Butter: Butter binds everything together into a crust that holds its shape. It adds rich flavor and bakes into a golden, crunchy layer. Press it firmly into the pan so it doesn’t crumble when you slice. It should look like wet sand.
For the Cheesecake Filling
- Cream Cheese: The star of the show! Full fat, block style cream cheese gives you that ultra creamy, dense texture. Make sure it’s fully room temperature so the batter is smooth with no lumps. Skip the spreadable tub kind because it won’t set up the same.
- Sour Cream: Sour cream adds a gentle tang and makes the filling extra silky. It lightens up the richness of the cream cheese. It also helps the cheesecake bake up smooth instead of dense and heavy. Use full fat for the best texture.
- Granulated Sugar: Sugar sweetens the filling and balances the tang of the cream cheese and sour cream. It dissolves as you beat it in for a smooth, creamy bite. Beat it in well before adding the eggs. That’s how you get a lump-free batter.
- Eggs: Eggs give the cheesecake structure so it sets up firm but still creamy. Add them one at a time and mix on low. Overbeating adds air, and air leads to cracks. Room temperature eggs blend in best.
- Vanilla Extract: A full tablespoon of vanilla adds warmth and rounds out all the flavors. It makes the caramel taste even richer. Pure vanilla extract or vanilla bean paste both work beautifully. You’ll add it with the last egg.
- Salted Caramel (¼ cup in the batter): A quarter cup of your homemade caramel gets mixed right into the filling. It gives every bite a buttery, caramel flavor all the way through. This is what makes it a true caramel cheesecake, not just a cheesecake with caramel on top!
For the Swirl and Topping
- Salted Caramel (¼ cup for the swirl): Another quarter cup gets dolloped on top of the batter and swirled in right before baking. It bakes into gorgeous ribbons of caramel. Every slice shows off those beautiful swirls. SO pretty!
- Salted Caramel (½ cup for the topping): The last half cup gets poured over the fully chilled cheesecake. It makes a thick, glossy caramel layer that drips down the sides. This is the showstopper moment!
- Whole Pretzels and Flaky Sea Salt: Twelve pretzels around the edge mark each slice and add crunch. A sprinkle of flaky sea salt on top makes the caramel pop. It’s the finishing touch that makes it look bakery perfect.
Substitutions and Modifications
- Store-Bought Caramel: Short on time? Use 1 cup of thick store-bought salted caramel sauce. Look for a thick sauce, not an ice cream topping, so the top layer sets up nicely.
- All Pretzel Crust: Skip the graham crackers and use 2 cups of pretzel crumbs total for an extra salty crust.
- Graham Cracker Swap: Use crushed Biscoff cookies or vanilla wafers in place of the graham crackers for a different flavor.
- Chocolate Pretzel Version: Drizzle melted chocolate over the caramel topping and use chocolate covered pretzels for garnish.
- Greek Yogurt: Swap the sour cream for full fat plain Greek yogurt. The texture is almost the same.
- Gluten Free: Use gluten free pretzels and gluten free graham crackers in the crust.
- Mini Cheesecakes: Bake the batter in a lined muffin tin with a spoonful of crust in each cup at 325°F for 18 to 22 minutes. Chill, then top each one with caramel.
Why You’ll Love This Recipe
- Caramel in Every Layer: Caramel in the batter, a caramel swirl, AND a thick caramel topping. It’s the ULTIMATE caramel lover’s cheesecake.
- Salty Sweet Perfection: The crunchy pretzel crust and flaky sea salt balance the creamy, sweet filling in every single bite.
- Perfect Make Ahead Holiday Dessert: It needs to chill overnight anyway, so you can make it a day or two ahead and have dessert DONE before the holiday rush.
Equipment Needed
- 9-inch springform pan
- Medium heavy-bottomed saucepan
- Food processor or blender
- Stand mixer or hand mixer
- Large mixing bowl
- Rubber spatula and whisk
- Butter knife or skewer (for swirling)
- Aluminum foil and a large roasting pan (for the optional water bath)
- Measuring cups and spoons
Salted Caramel Pretzel Cheesecake Recipe
Creamy salted caramel pretzel cheesecake with a crunchy pretzel crust, a caramel swirl, and a thick homemade caramel topping. The ULTIMATE holiday dessert!
Print Recipe
Pin
Rate
Servings: 12 Slices
Calories: 590kcal
Video
Ingredients
Homemade Salted Caramel (makes about 1 cup)
- 1 cup (200 g) granulated sugar
- 6 tablespoons (6 tablespoons) unsalted butter, room temperature, cubed
- ½ cup (118.29 ml) heavy cream, room temperature
- 1½ teaspoons (1.5 teaspoons) fine sea salt
Pretzel Crust
- 1¼ cups (100 g) pretzels
- ¾ cup (63 g) graham cracker crumbs
- ½ cup (55 g) 100g granulated suga
- 6 tablespoons (84 g) unsalted butter, melted
Cheesecake Filling
- 24 ounces (680 g) full fat cream cheese, room temperature
- 1 cup (230 g) sour cream, room temperature
- 1 cup (200 g) granulated sugar
- 4 (4) large eggs room temperature
- 1 tablespoon (13 g) vanilla extract
- ¼ cup (60 g) homemade salted caramel, cooled
Swirl and Topping
- ¼ cup (60 g) homemade salted caramel, for the swirl
- ½ cup (120 g) homemade salted caramel, for the topping
- 12 whole pretzels for garnish
- Flaky sea salt
Instructions
Make the Homemade Salted Caramel
- Melt the sugar. Add the granulated sugar to a medium heavy-bottomed saucepan over medium heat. Stir continuously for 6 to 10 minutes, until the sugar fully melts and turns a rich amber color. It will clump up at first. Just keep stirring and it will melt into a smooth caramel!
- Add the butter. Add the cubed, room temperature butter and keep stirring. The caramel will bubble up a LOT, and that’s totally normal. Stir until the butter is completely melted in.
- Add the cream. Slowly drizzle in the room temperature heavy cream while stirring. It will bubble up again. Keep stirring until the caramel is smooth and glossy.
- Add the salt and cool. Remove the pan from the heat and stir in the fine sea salt. Let the caramel cool to room temperature. You’ll have about 1 cup, and you’ll use ALL of it: ¼ cup in the batter, ¼ cup for the swirl, and ½ cup for the topping.
Make the Pretzel Crust
- Preheat. Preheat your oven to 350°F (175°C).
- Make the crumbs. In a food processor or blender, pulse the pretzels, graham cracker crumbs, and sugar until finely ground, like sand.
- Add the butter. Pour in the melted butter and pulse again until the mixture looks like wet sand.
- Press and bake. Press the crust firmly and evenly into the bottom of a 9-inch springform pan. The bottom of a measuring cup works GREAT for this. Bake for 10 minutes, then set it aside to cool while you make the filling.
Make the Cheesecake Filling
- Lower the oven. Lower the oven temperature to 325°F (160°C).
- Beat the cream cheese. In a large bowl, beat the room temperature cream cheese on medium speed until smooth and fluffy, about 2 to 3 minutes. Scrape down the sides of the bowl.
- Add the sour cream and sugar. Add the sour cream and granulated sugar and beat until completely smooth.
- Add the eggs and caramel. Turn the mixer to low. Add the eggs one at a time, mixing just until each one disappears. With the last egg, add the vanilla and ¼ cup of cooled salted caramel. Mix just until smooth. Don’t overmix, because extra air leads to cracks.
- Pour. Pour the filling over the cooled crust and smooth the top.
- Swirl in the caramel. Dollop ¼ cup of room temperature caramel in small spoonfuls all over the top of the batter. Drag a butter knife or skewer through the dollops in figure eights to make pretty ribbons. Keep the swirls near the surface and don’t overdo it. A few passes is all you need!
Bake the Cheesecake
- Set up the water bath (optional but recommended). For a crack-free cheesecake, wrap the outside of the springform pan in two layers of aluminum foil. Set it in a large roasting pan and pour in about an inch of hot water.
- Bake. Bake at 325°F for 60 to 70 minutes, until the edges are set but the center still jiggles slightly when you gently shake the pan.
- Cool slowly. Turn off the oven, prop the door open slightly, and let the cheesecake cool inside for 1 hour. This slow cool helps prevent cracks.
- Cool on the counter. Take the cheesecake out of the oven (and the water bath) and let it cool on the counter for another hour.
- Chill. Refrigerate for at least 4 hours, or overnight for the BEST texture.
Top and Serve
- Pour on the caramel. Once the cheesecake is fully set and chilled, pour the remaining ½ cup of caramel over the top. If your caramel has been in the fridge, warm it for 10 to 15 seconds so it pours easily, but make sure it’s not hot. Pour it into the center and spread it toward the edges with an offset spatula, letting a little drip down the sides if you like.
- Set the topping. Pop the cheesecake back in the fridge for about 30 minutes so the caramel sets.
- Garnish. Arrange the 12 whole pretzels around the edge so each slice gets one, and sprinkle with flaky sea salt.
- Slice and enjoy! Run a sharp knife under hot water, wipe it dry, and cut into 12 slices, wiping the knife between cuts for clean slices. ENJOY!
Nutrition
Serving: 12g | Calories: 590kcal | Carbohydrates: 55g | Protein: 7g | Fat: 38g | Saturated Fat: 23g | Sugar: 44g
Storage Instructions
- Counter: Cheesecake shouldn’t sit out for more than 2 hours. Serve it straight from the fridge and put leftovers back right away.
- Fridge: Cover the cheesecake or store slices in an airtight container for up to 5 days. The pretzel garnish softens over time, so add fresh pretzels right before serving for the best crunch.
- Freezer: Freeze the cheesecake without the caramel topping and pretzels for up to 3 months. Slice it, wrap each slice in plastic wrap, and store them in a freezer bag. Thaw in the fridge overnight, then add the caramel topping and pretzels before serving.
Make Ahead for Thanksgiving and the Holidays
This is my go-to holiday dessert because it’s MADE to be made ahead:
- Up to 2 weeks ahead: Make the salted caramel and store it in a jar in the fridge.
- 1 to 2 days ahead: Bake the cheesecake and let it chill in the fridge.
- Day of: Pour on the caramel topping, add the pretzels and flaky salt, and you’re ready to WOW everyone.
Tips and Tricks
- Room temperature EVERYTHING. Cream cheese, sour cream, eggs, butter, and cream should all be at room temperature. Cold ingredients cause lumps in the filling and can make the caramel seize.
- Use room temperature caramel for the batter and swirl. Warm caramel will thin out the batter, and cold caramel won’t swirl. Room temperature is the sweet spot!
- Be patient with the caramel. Keep the heat at medium and keep stirring. Cranking up the heat is how sugar burns.
- Don’t skip the overnight chill. It makes the texture ultra creamy and gives you clean, gorgeous slices.
Frequently Asked Questions
How much caramel do I need for this cheesecake? You need 1 cup of salted caramel total, and the homemade caramel recipe makes about 1 cup. If you end up with a little extra, drizzle it over each slice! You’ll use ¼ cup in the batter, ¼ cup swirled on top before baking, and ½ cup poured over the chilled cheesecake.
Can I use store-bought caramel? Yes! Use a thick salted caramel sauce, not a thin ice cream topping. Thin sauces can make the batter runny and won’t set up on top.
Will the caramel swirl sink into the cheesecake? A little bit of sinking is normal, and it makes for beautiful ribbons when you slice! Keep the caramel at room temperature and swirl near the surface to keep the pattern pretty on top.
Why did my cheesecake crack? Cracks usually come from overmixing after adding the eggs, overbaking, or cooling too fast. Mix on low, pull it when the center still jiggles, and cool it slowly in the oven. A water bath helps a LOT.
Do I have to use a water bath? No, it’s optional. If you skip it, place a pan of hot water on the rack below the cheesecake to add steam. And if you do get a crack, the caramel topping covers it perfectly!
Can I make this cheesecake ahead of time? Absolutely. Bake it 1 to 2 days ahead and keep it in the fridge. Add the caramel topping and pretzels the day you serve it.
Can I freeze salted caramel pretzel cheesecake? Yes! Freeze it without the topping for up to 3 months, then thaw it overnight in the fridge and add the caramel and pretzels before serving.
More Cheesecakes and Salted Caramel Treats You’ll Love
- Salted Caramel Apple Crumble Cheesecake
- Mini Santa Hat Strawberry Cheesecakes
- Salted Caramel Cream Cheese Cookies
- Salted Caramel Gingerbread Oatmeal Cream Pies
- Christmas Crack
- Christmas Crack Chocolate Chip Cookies
- Brown Butter Chocolate Chip Cookies
- Peppermint Mocha Latte
Let’s Get Baking!
I hope this Salted Caramel Pretzel Cheesecake becomes a new holiday tradition at your house! It’s creamy, salty, sweet, and SO worth every minute. If you make it, I would LOVE to see that caramel pour! Snap a photo and tag me @munchiesbymallory on Instagram and TikTok so I can cheer you on. Happy baking, friends!
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