This dessert is a perfect balance of creamy cheesecake, salty pretzels, and a sweet salted caramel drizzle, making it irresistible for any occasion.

Ingredients

For the crust:

2 cups crushed pretzels
½ cup melted butter
3 tbsp sugar

For the cheesecake:

3 (8 oz) packages cream cheese, softened
1 cup sugar
1 tsp vanilla extract
3 large eggs

For the topping:

¼ cup salted caramel sauce
Extra pretzels for garnish
Sea salt for sprinkling

Instructions

Step 1: Preheat oven to 350°F (175°C).

Step 2: Combine crushed pretzels, melted butter, and 3 tbsp sugar.

Press into a springform pan and bake for 10 minutes. Set aside to cool.

Step 3: In a large bowl, beat the softened cream cheese, 1 cup sugar, and vanilla extract until smooth.

Add eggs, one at a time, mixing well after each addition.

Step 4: Pour the cheesecake mixture over the cooled pretzel crust.

Bake for 45-50 minutes, or until the cheesecake is set.

Step 5: Allow the cheesecake to cool.

Drizzle with salted caramel sauce, sprinkle sea salt on top, and garnish with extra pretzels for crunch.

Step 6: Chill in the refrigerator before serving to let the flavors set. Slice and enjoy!

Frequently Asked Questions (FAQs)

1. Can I make the crust ahead of time?

Yes! You can prepare the crust and bake it a day in advance and refrigerate it.

2. Can I use store-bought caramel sauce?

Yes, store-bought caramel works perfectly fine for this recipe.

3. How long does the cheesecake last?

Stored in an airtight container, it should last 3-4 days in the fridge.

4. Can I make this cheesecake gluten-free?

Yes, use gluten-free pretzels for the crust to make it gluten-free.

5. Can I freeze this cheesecake?

Yes, you can freeze the cheesecake (without the topping) for up to 2 months. Just let it thaw before serving.