Description
A rich and creamy no-bake salted caramel cheesecake with a crunchy pretzel crust and luscious caramel topping. Perfectly balanced with sweet and salty flavors in every bite.
Ingredients
½ cup unsalted butter
1 cup light brown sugar, firmly packed
1 teaspoon vanilla extract
½ cup heavy cream, room temperature
1 teaspoon salt
1½ cups crushed salted pretzels, finely ground
¼ cup light brown sugar, firmly packed
¾ cup unsalted butter, melted
1 cup heavy cream
⅓ cup powdered sugar
1 teaspoon vanilla extract
12 oz soft spreadable cream cheese
¼ cup light brown sugar, firmly packed
¼ cup sour cream
¼ cup salted caramel sauce
¾ cup heavy cream
3 teaspoons powdered sugar
6 tablespoons salted caramel sauce
Extra whole pretzels, for decoration
Extra salted caramel sauce, for decoration
Instructions
- In a saucepan over medium-low heat, cook butter and brown sugar, stirring until melted and combined. Continue cooking for about 10 minutes without boiling.
- Slowly whisk in the room-temperature heavy cream, then add vanilla extract. Bring to a boil for 1 minute, remove from heat, and stir in salt. Let caramel cool completely.
- Line an 8-inch springform pan with parchment paper. Mix crushed pretzels, brown sugar, and melted butter. Press firmly into the base and sides of the pan. Chill.
- Beat heavy cream, powdered sugar, and vanilla until stiff peaks form. Set aside.
- In another bowl, beat cream cheese and brown sugar until smooth. Add sour cream and salted caramel sauce and mix until combined.
- Gently fold whipped cream into the cream cheese mixture until smooth.
- Spoon filling into chilled crust and spread evenly.
- Spread most of the salted caramel sauce over the cheesecake, reserving 6 tablespoons for topping.
- Refrigerate for at least 4 hours or until fully set.
- Before serving, whip remaining heavy cream with powdered sugar and reserved caramel until stiff peaks form. Pipe or spoon onto cheesecake and decorate with pretzels and extra caramel sauce.
Notes
Store covered in the refrigerator for up to 4 days.
Best served chilled; let sit briefly at room temperature before slicing if desired.
Can be made a day ahead for best results.
Substitute graham crackers or vanilla wafers for the pretzel crust if preferred.
Use store-bought caramel sauce to save time.
Add chocolate or flaky sea salt for extra flavor variation.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 590 kcal
- Sugar: 38 g
- Sodium: 420 mg
- Fat: 42 g
- Saturated Fat: 24 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.5 g
- Carbohydrates: 48 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 120 mg
