Salted Caramel Cheesecake

Salted Caramel Cheesecake is definitely the impression you want to make on your guests this holiday season. Be ready for the wows!

Salted Caramel Cheesecake is a delicious and creamy cheesecake with a sweet and salty pretzel crust. Every bite is amazing.

This post is sponsored by Challenge Butter. Thank you for supporting the brands that make My Baking Addiction possible.

If you aren’t new around here, you know that cheesecake is my THING. My ultimate dessert. What we have at every family birthday party and holiday party. How I wow new people in my life with my dessert-baking prowress. (Just kidding on that last part – kinda.)

Salted Caramel Cheesecake is definitely the impression you want to make on your guests this holiday season. Be ready for the wows!

The thing I love most about cheesecake, besides eating it, is just how versatile it can be. From vanilla bean cheesecake and pumpkin cheesecake to Snickers cheesecake, there’s hardly a version I haven’t tried – and loved.

The other day, I was thinking about butter – as one does when they bake for a living. And how much I love the stuff, especially in crumbly cheesecake crust. You know what else is buttery? Salted caramel sauce. Sounds like a match made in cheesecake heaven to ME!

This buttery, crispy, sweet and salty crust comes to you courtesy of salted caramel pretzels and Challenge Butter. I love using Challenge Butter in desserts I know I’m going to be feeding to my whole family. Not only is the quality top notch, it’s made from the cream of cows not treated with Growth Hormone rbST. That’s important to me with a growing family, so knowing I can pick up these high quality butter and not have to think twice about it is fantastic.

Salted Caramel Cheesecake starts with quality ingredients. This recipe is sure to wow you!

I’m especially proud to be an Challenge Butter ambassador because Challenge and UNICEF have joined forces to address and build awareness of the childhood malnutrition crisis. Did you know that nearly half of all deaths in children under five is attributable to undernutrition? This results in the unnecessary loss of nearly three million young lives a year.

Together they’ve created a Pinterest campaign where for every recipe pinned, Challenge will donate a meal to UNICEF to feed a child in need.

Together we can all fight malnutrition all over the world. And all it takes is a few pins.

Salted Caramel Cheesecake gets its name from its homemade salted caramel sauce. Utter perfection.
Beginning November 2nd through December 31, 2015, Challenge will donate a meal for a child in need to the UNICEF foundation for each recipe pinned from its “Pin a Recipe, Feed a Child” Pinterest board. Challenge has commited to provide up to 75,000 meals through this campaign.

I hadn’t made a big ol’ cheesecake in a while, but with several family get-togethers on the horizon, now seemed like exactly the right time. And if it can help raise awareness and cash towards this global problem? Bonus!

Go forth and make Salted Caramel Cheesecake for your crowd. They’ll thank you for it, I promise. And I thank you in advance for pinning a bunch of the delicious recipes from this board.

Salted Caramel Cheesecake

Yield: 8-12 servings

Prep Time: 20 minutes

Cook Time: 55 minutes

Ingredients:

For the Crust

  • 2 1/3 cups Snyders Salted Caramel Pretzel Pieces, crushed in a food processor until they form fine crumbs
  • 5 tablespoons salted Challenge Butter, melted

For the Cheesecake

  • 32 ounces cream cheese, room temperature
  • 1 cup granulated sugar
  • 4 large eggs; room temperature
  • 1/2 cup heavy cream
  • 1 tablespoon pure vanilla extract or vanilla bean paste

For the Topping

Directions:

  1. Preheat oven to 325°F. Tightly wrap a 9 inch springform pan in heavy duty foil. This step prevents leaks when using a water bath. I also take the extra step by placing the foil wrapped spring form pan inside an oven bag while baking, but this is optional.
  2. Mix together the crust ingredients and press into the bottom of your pan. Bake for 8 minutes and cool completely on a wire rack.
  3. Begin to boil a pot or kettle of water for the water bath.
  4. In the bowl of your stand mixer fitted with your paddle attachment, beat the cream cheese until smooth. Add sugar and mix until combined.  Add eggs, one at a time, fully incorporating each before adding the next. Make sure to scrape down the bowl in between each egg. Add heavy cream and vanilla and mix until smooth.
  5. Pour batter into prepared crust. Place pan into a larger pan and pour boiling water into the larger pan until halfway up the side of the cheesecake pan.
  6. Bake 55-60 minutes, the edges will appear to be set, but the center will still have some jiggle to it. At this point, turn off the oven, but leave the door cracked and allow the cheesecake to rest in the cooling oven for one hour.
  7. After one hour has passed, carefully remove the cheesecake from the water bath and place on a cooling rack to cool completely. Once the cake is completely cooled, place it into the refrigerator for at least 8 hours.
  8. Serve with salted caramel sauce.

35 Responses to “Salted Caramel Cheesecake”

  1. julia — November 17, 2015 at 7:30 am

    Have to try this cheesecake! You’ve got a lovely website.Your pictures are great.
     Ive just started my blog so, if anyone could visit please and comment to support as i’m just getting started. 
    Have a look at:
    https://sprinkleoficingsugar.wordpress.com/

    Reply

  2. What an incredible cheesecake that looks like! Salted caramel pretzel crust sounds awesome. And for a good cause, too! :)

    Reply

    • Jamie — November 19, 2015 at 9:27 am

      Thanks so much, June! :)

  3. Jessica @ Sweetest Menu — November 18, 2015 at 8:27 pm

    Man oh man, this cheesecake looks so good! Your photos are just incredible! Can’t wait to try! 

    Reply

    • Jamie — November 19, 2015 at 9:24 am

      Thanks so much, Jessica!

  4. Heidi @foodiecrush — November 19, 2015 at 3:28 pm

    I’m so glad you made this “big ‘ol” cheesecake :) and what an awesome cause! I’ll pin all day for a cause like that. Congrats on the ambassadorship!

    Reply

  5. TidyMom — November 23, 2015 at 12:40 pm

    Great cause and BEAUTIFUL cheesecake!!  I’m assuming that piece is for me?! ;)

    Reply

  6. JulieD — November 23, 2015 at 12:41 pm

    What an amazing recipe…I have to make this soon!

    Reply

  7. Jess @ What Jessica Baked Next — November 24, 2015 at 9:43 am

    This cheesecake looks gorgeous, Jamie! The pretzel crust sounds incredible! 

    Reply

  8. Joanne (Inspired Taste) — November 24, 2015 at 10:49 am

    This looks incredible Jamie! I love the crust — using the pretzel pieces is so smart! This would be amazing for the holidays. Our family would love it!

    Reply

  9. Dorothy @ Crazy for Crust — November 24, 2015 at 3:30 pm

    This looks like the prettiest cheesecake ever!

    Reply

  10. Alida — November 24, 2015 at 9:47 pm

    Caramel, cheesecake, pretzels!!  You created my dream dessert…this looks so good!

    Reply

  11. Meghan @ Cake 'n Knife — November 25, 2015 at 1:08 pm

    Well you had me at salted caramel… Then you added cheesecake and I’m pretty sure my head exploded. GORGEOUS!

    Reply

  12. Cookin Canuck — November 25, 2015 at 8:00 pm

    From that amazing pretzel crust to the perfect filling and sauce, I am going to be thinking about this cheesecake all day long!

    Reply

  13. Brenda @ a farmgirl's dabbles — November 25, 2015 at 8:30 pm

    Salted caramel has quickly become one of my very favorite flavors. Looks beautiful on this cheesecake!

    Reply

  14. Aggie @ Aggie's Kitchen — November 28, 2015 at 3:57 pm

    goodness gracious I can’t get enough of salted caramel, it’s seriously the best thing ever! I love cheesecake, so you just made me love it even more with this topping! Beautiful photos!

    Reply

  15. Alison — November 29, 2015 at 3:22 am

    Wow–this was about the best (and easiest) cheesecake and caramel sauce I’ve ever made! Delicious–it was a huge hit at our Thanksgiving dinner! No Snyders Salted Caramel Pretzel Pieces here in Belgium, but I used speculoos cookies instead. :) Thanks so much for posting this recipe!! It is my new go-to cheesecake and caramel sauce recipe!

    Reply

    • Jamie — January 12, 2016 at 7:59 pm

      Thank you, Alison! I’m so glad you enjoyed it!

  16. Gina @ Running to the Kitchen — November 30, 2015 at 8:18 am

    This is seriously one of the most gorgeous slices of cheesecake I’ve ever seen!

    Reply

  17. Jessica @ Sprinkle Some Sugar — November 30, 2015 at 10:33 am

    This cheesecake is just beautiful! It looks so ridiculously creamy and that pretzel crust is awesome!

    Reply

  18. Maria Ruiz — April 13, 2016 at 12:30 am

    How do you make the pretzel crust ;  You allways make good recipes THANK YOU SO MUCH;; NO COMPLAINS. IN (TEXAS)

    Reply

    • Jamie — April 13, 2016 at 8:38 am

      The recipe is listed below in the recipe card. Thanks for stopping by.
      -Jamie

  19. maura wall — June 19, 2016 at 7:29 am

    Can i use another type of base as we do not have salted pretzels here in Ireland, maybe just the usual ones?

    Reply

    • Jamie — June 20, 2016 at 12:04 pm

      Hi, Maura! I think the usual pretzels will be just fine. I hope you enjoy it!

  20. Mindy G — September 9, 2016 at 2:50 pm

    Hi where did you purchase your pretzels?  This cheesecake looks so creamy us it? 

    Reply

    • Jamie — September 11, 2016 at 12:07 pm

      Hi, Mindy! The cheesecake is very creamy, and you can purchase these pretzels on Amazon or at Walmart. I hope you enjoy the cheesecake!

  21. sarah — November 25, 2016 at 2:08 pm

    Do you measure the pretzels before you crush them, or after? 

    Reply

    • Jamie — November 27, 2016 at 8:47 am

      Hi, Sarah! Measure the pretzel pieces before you put them in the food processor. I hope you like the cheesecake!

  22. Diane — February 16, 2017 at 12:06 pm

    Very tasty!  Mine lasted 35 hrs, that’s it. I’ve been told I should make 2 at a time ha ha

    Reply

  23. Diane — February 16, 2017 at 12:07 pm

    Correction… it lasted 24 hrs

    Reply

    • Jamie — February 16, 2017 at 3:40 pm

      Love that, Diane!

  24. Emily — May 17, 2017 at 12:45 pm

    I made this cheesecake yesterday and it turned out perfect! The cheesecake is very light and has a wonderful flavor, and it even looked as beautiful as the pictures. I made this because I had a giant bag of pretzels that had gone stale so I figured a cheesecake crust would be a good way to go. The salted caramel recipe also came out beautifully, and I will continue to use that recipe anytime I need caramel. I garnished my cheesecake slices with a sprinkle of Maldon salt as well, everyone loved it!

    Reply

    • Jamie — May 19, 2017 at 10:29 am

      I’m so happy to hear that, Emily!

  25. Sara — May 18, 2017 at 10:37 am

    Hey Jamie! Love the look of this recipe. I live in Dubai and just can’t find heavy cream.  What should I look for? We have cooking cream, fresh cream, canned cream, whipping cream. 

    Reply

    • Jamie — May 19, 2017 at 10:32 am

      Hi, Sara! I haven’t tried this, but here’s a heavy cream substitute that might work. Let me know how it goes!

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