⏳ Yield & Time

Yield: 12 servings

Preparation Time: 30 minutes

Cook Time: 60 minutes

Total Time: 90 minutes

🍽 Ingredients

• 1 1/2 cups Graham cracker crumbs
• 1/4 cup Sugar
• 1/2 cup Melted butter
• 8 ounces Cream cheese
• 1/2 cup Sugar
• 2 Large eggs
• 1 teaspoon Vanilla extract
• 1/2 cup Heavy cream
• 1 cup Sugar
• 1/4 cup Water
• 1/4 teaspoon Sea salt
• 1 teaspoon Vanilla extract
• 1 cup Pretzels

📖 Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch springform pan. This prevents sticking and makes it easy to remove your amazing cheesecake later. Trust me on this one. My first attempt was a disaster!
2. In a medium saucepan over medium heat, combine 1 cup of sugar and 1/4 cup of water. Cook, without stirring, until the sugar dissolves and turns into a rich amber color. This takes patience, but the caramel is worth it. Don’t rush it!!
3. Carefully pour in 1/2 cup of heavy cream. Be careful, it will bubble up! Stir constantly until smooth and glossy. Remove from heat and stir in 1/4 teaspoon of sea salt and 1 teaspoon of vanilla extract.
4. In a large bowl, beat together 8 ounces of cream cheese and 1/2 cup of sugar until light and fluffy. Gradually add in 2 large eggs, one at a time, mixing well after each addition.
5. Add in 1 teaspoon of vanilla extract and mix until just combined. Don’t overmix it; that will make your cheesecake heavy.
6. Gently fold in the cooled salted caramel into the cheesecake batter until it is evenly dispersed. An offset spatula is your best friend here.
7. In a separate bowl, crush 1 cup of pretzels into small pieces. You can add a few larger ones for the topping. I love the crunch of big pretzels!
8. Pour the cheesecake batter into the prepared springform pan. Sprinkle the crushed pretzels evenly over the top.
9. Place the springform pan in a larger baking pan. Pour enough hot water into the larger pan to come halfway up the sides of the springform pan. This helps create a moist environment for baking the cheesecake and ensures that the center stays nice and smooth. I use a hot water bath every time, and it always works!
10. Bake for 50-60 minutes, or until the cheesecake is set around the edges but the center is still slightly jiggly. Don't worry about that jiggle! It will settle as it cools.
11. Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour. Then, remove the cheesecake from the oven and the water bath, and let it cool completely on a wire rack.
12. Once cooled, cover the cheesecake and refrigerate for at least 4 hours or preferably overnight. This is essential for the cheesecake to set properly and achieve that creamy texture we love. Impatience here leads to disappointment, so plan this ahead.
13. Before serving, carefully remove the sides of the springform pan. Drizzle the remaining caramel over the top, and garnish with extra pretzels and sea salt flakes. Now you can take your instagram-worthy photos and impress your friends and family!

📝 Notes

• Make sure your cream cheese is softened to room temperature for best results.
• Don't overmix the batter, or your cheesecake will be tough.
• Let the cheesecake cool completely before refrigerating to prevent cracking.
• Feel free to get creative with the pretzel topping! You can use different types of pretzels, or even add other toppings like chocolate chips or nuts