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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.

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Salted Caramel Cheesecake

By: Jamie
4.43 from 26 ratings
Prep: 20 minutes
Cook: 55 minutes
Chill Time: 8 hours
Total: 9 hours 15 minutes
Servings: 8 -12 servings
Salted Caramel Cheesecake is a delicious and creamy cheesecake with a sweet and salty pretzel crust. Every bite is amazing.


  • 2 ⅓ cups Snyders Salted Caramel Pretzel Pieces crushed in a food processor until they form fine crumbs
  • 5 tablespoons salted Challenge Butter melted
  • 32 ounces cream cheese room temperature
  • 1 cup granulated sugar
  • 4 large eggs; room temperature
  • ½ cup heavy cream
  • 1 tablespoon pure vanilla extract or vanilla bean paste
  • homemade salted caramel sauce


  • 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.
  • Mix together the crust ingredients and press into the bottom of your pan. Bake for 8 minutes and cool completely on a wire rack.
  • Begin to boil a pot or kettle of water for the water bath.
  • 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.
  • 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.
  • 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.
  • 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.
  • Serve with salted caramel sauce.

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  1. Joanne says:

    The cheesecake is cooling as we speak! Was so easy to make AND bonus, I found the pretzels you called for in the recipe! Can’t wait to taste it! 

    1. Jamie says:

      Hi Joanne!
      I hope you love this recipe as much as we do! Thanks so much for stopping by!

  2. Nicholas C. says:

    I made this cheesecake for my work’s potluck for the Holidays; people absolutely loved it.

    The only thing I had to do differently was that I had to make my own graham cracker crust as I could not find the Snyder’s pretzels anywhere (to be fair, I only looked in two stores).

    Either way, it was enjoyed by everyone that tried a piece.

  3. Sara says:

    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. 

    1. Jamie says:

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

  4. Emily says:

    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!

    1. Jamie says:

      I’m so happy to hear that, Emily!

  5. Diane says:

    Correction… it lasted 24 hrs

    1. Jamie says:

      Love that, Diane!

  6. Diane says:

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

  7. sarah says:

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

    1. Jamie says:

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