Name: Salted Caramel Pretzel Cheesecake
Prep time: 20 min
Cook time: 1 h
Total time: 8 h 20 min
Cuisine: American
Ingredients: 2 cups crushed pretzels; 1/2 cup unsalted butter, melted; 2 tbsp granulated sugar; 24 oz cream cheese, softened; 1 cup brown sugar; 3 large eggs; 1 tsp vanilla extract; 1/2 cup sour cream or heavy cream; 1/2 cup salted caramel sauce (plus more for topping); Sea salt flakes (optional, for garnish); Crushed pretzels (optional, for garnish)

Salted Caramel Pretzel Cheesecake is a rich, sweet-meets-salty dessert that combines creamy cheesecake, a crunchy pretzel crust, and gooey salted caramel sauce. Every bite delivers contrasting textures and flavors—smooth, crunchy, sweet, salty—all wrapped up in one decadent slice. It’s a true crowd-pleaser.

Salted Caramel Pretzel Cheesecake

Why You’ll Love This Recipe

I love how this cheesecake hits every flavor note I crave—sweet from the caramel, salty from the pretzels, and rich from the cream cheese. The pretzel crust adds a toasty crunch that balances the smooth, luxurious filling, and the salted caramel drizzle takes it completely over the top. It’s the kind of dessert I make when I want to impress without doing anything overly complicated.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Pretzels (crushed)
Unsalted butter (melted)
Granulated sugar (for the crust)
Cream cheese (softened)
Brown sugar
Eggs
Vanilla extract
Sour cream or heavy cream
Salted caramel sauce (store-bought or homemade)
Sea salt flakes (optional, for garnish)

Directions

I start by preheating the oven to 325°F (163°C) and greasing a springform pan.
For the crust, I mix crushed pretzels, melted butter, and a little sugar, then press the mixture into the bottom of the pan. I bake it for about 8–10 minutes and let it cool slightly.
For the filling, I beat softened cream cheese and brown sugar until smooth. I add eggs one at a time, mixing well after each. Then I mix in vanilla and sour cream or heavy cream until fully blended.
I pour the filling over the crust and smooth the top.
I bake the cheesecake in a water bath for about 55–65 minutes, or until the center is just set. Then I turn off the oven and crack the door, letting it cool gradually for about an hour.
After that, I chill the cheesecake in the fridge for at least 6 hours, preferably overnight.
Before serving, I drizzle generously with salted caramel sauce and sprinkle sea salt flakes over the top. Sometimes I add crushed pretzels for extra texture and decoration.

Servings and timing

This recipe makes about 10 to 12 servings.

Prep time: 20 minutes
Cook time: 1 hour
Cooling & chilling time: 7 hours (includes chill time)
Total time: 8 hours 20 minutes

Variations

I like to use a mix of pretzels and graham crackers for the crust when I want a sweeter balance.
Sometimes I swirl salted caramel into the cheesecake batter before baking for a marbled look.
I’ve added chopped pecans or toffee bits on top for an extra crunch.
For a no-bake version, I swap the baked cheesecake for a whipped cream cheese filling and set it in the fridge.

storage/reheating

I store the cheesecake in the fridge, covered, for up to 5 days. It actually tastes better the next day once all the flavors have had time to develop. I don’t reheat this dessert—it’s best served chilled or at room temperature. If I need to freeze it, I do so before adding the caramel topping, wrapping it tightly. It can be frozen for up to 2 months and thawed overnight in the fridge.

FAQs

Can I use store-bought caramel sauce?

Yes, I often use a good-quality store-bought salted caramel sauce when I’m short on time. It still tastes amazing.

How do I keep the cheesecake from cracking?

I bake it in a water bath and let it cool slowly in the oven with the door cracked. That helps prevent sudden temperature changes that cause cracks.

Can I make it ahead of time?

Absolutely. I usually make it a day in advance so it has time to chill fully. It’s actually better the next day.

What kind of pretzels should I use?

I use classic mini salted pretzels. They’re easy to crush and give the best balance of flavor and texture in the crust.

Can I make this without a springform pan?

I recommend using one for easy removal and presentation, but in a pinch, I’ve used a deep pie dish or 9-inch cake pan lined with parchment.

Conclusion

Salted Caramel Pretzel Cheesecake is the perfect combination of indulgent, creamy richness and crunchy, salty goodness. I love making it when I want something both elegant and bold in flavor. Whether I’m serving it for a holiday, special occasion, or just to treat myself, this cheesecake never fails to impress.