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A slice of creamy Salted Caramel Cheesecake with a pretzel crust, drizzled with rich caramel sauce and topped with crunchy pretzels.

Salted Caramel Cheesecake

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A rich and creamy Salted Caramel Cheesecake with a delightful balance of salty and sweet flavors, topped with homemade salted caramel sauce.
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Prep Time 45 minutes
Cook Time 2 hours
Chill Time 8 hours
Total Time 10 hours 45 minutes
Servings: 14
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

For the Salted Caramel Sauce
  • 1 cup granulated white sugar For melting
  • 5 tablespoon unsalted butter softened For richness
  • ½ cup heavy cream at room temperature For creaminess
  • ½ teaspoon sea salt Adjust based on preference
  • 1 teaspoon vanilla extract For flavor
For the Crust
  • 8 full sheets graham crackers For crunch
  • 2 ½ cups mini pretzels For a salty contrast
  • ¾ cup melted butter For binding
  • 2 tablespoon granulated white sugar For sweetness
For the Cheesecake
  • 32 oz cream cheese softened at room temperature For the creamy base
  • ¾ cup granulated white sugar For sweetness
  • 2 tablespoon cornstarch To help set the batter
  • 1 tablespoon vanilla bean paste or extract For deep flavor
  • ⅓ cup sour cream at room temperature For tanginess
  • 8 oz white chocolate melted and slightly cooled For extra smoothness
  • 3 large eggs at room temperature For structure
  • 3 egg yolks at room temperature For richness

Method
 

  1. Heat sugar over medium-low heat in a large saucepan until it melts and turns golden.
  2. Add butter to melted sugar and stir until combined.
  3. Pour in the heavy cream and stir quickly until smooth.
  4. Add salt and vanilla, then let simmer for 2-3 minutes.
  5. Remove from heat, cool completely, and set aside.
  6. Preheat the oven to 350°F (175°C).
  7. Wrap a 9-inch springform pan with tinfoil and spray with non-stick spray.
  8. Pulse graham crackers and mini pretzels in a food processor until fine crumbs.
  9. Add melted butter and sugar, then pulse to combine.
  10. Press mixture into the bottom and up the sides of the pan.
  11. Bake for 10 minutes, then allow to cool completely.
  12. Preheat oven to 350°F (175°C) if not already preheated.
  13. Mix cream cheese, sugar, and cornstarch in a stand mixer until smooth.
  14. Add vanilla bean paste, sour cream, and melted white chocolate. Mix until smooth.
  15. Boil water for the water bath.
  16. Add eggs and yolks one at a time, mixing gently between each addition.
  17. Pour batter into cooled crust and smooth top.
  18. Place the cheesecake pan in a large roasting pan. Pour boiling water around the cheesecake, filling about 1 ½ inches up the sides.
  19. Bake at 350°F for 1 hour. Turn off oven and leave door ajar for 1 more hour.
  20. Let cheesecake cool on the counter, then refrigerate for 8 hours or overnight.
  21. Carefully remove cheesecake from pan and transfer to a serving plate.
  22. Top with salted caramel sauce and serve.

Nutrition

Serving: 1ServingCalories: 450kcalCarbohydrates: 42gProtein: 6gFat: 30gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 90mgSodium: 300mgPotassium: 150mgFiber: 1gSugar: 35gVitamin A: 8IUCalcium: 6mgIron: 4mg

Notes

This cheesecake combines creamy white chocolate with a salted caramel topping for the ultimate indulgence. Best served after a good chill to allow the flavors to meld.

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