Indulge in creamy cheesecake squares with a crunchy pretzel crust and rich salted caramel Perfect for dessert lovers seeking a sweet treat
Ingredients
Scale
2 cups pretzel crumbs
½ cup unsalted butter, melted
1 tablespoon granulated sugar
16 oz cream cheese, softened
¾ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
⅓ cup sour cream
1 cup granulated sugar for caramel
6 tablespoons unsalted butter, cubed
½ cup heavy cream
1 teaspoon sea salt
Instructions
Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the pretzel crumbs, melted butter, and sugar. Mix until every crumb is coated.
Press the crust mixture firmly into the bottom of a greased 9×9 inch baking dish. Bake for 10 minutes, then let it cool.
In a large bowl, beat the softened cream cheese until smooth. Add the sugar and mix. Add eggs one at a time, mixing well after each addition. Stir in vanilla and sour cream.
Pour the cheesecake filling over the cooled pretzel crust and bake for 25-30 minutes until the center is set but slightly jiggly.
In a medium saucepan, heat sugar over medium heat, stirring until it melts. Add butter and stir until melted. Remove from heat and whisk in heavy cream and salt.
Drizzle the caramel sauce over the cheesecake layer. Chill in the refrigerator for at least 2 hours or overnight.
Notes
A delightful dessert combining the flavors of salted caramel and crunchy pretzels with a creamy cheesecake filling.
