There’s something so warm and inviting about the smell of a fresh cheesecake wafting through the kitchen, especially when it’s adorned with the sweet delight of salted caramel. This recipe for Salted Caramel Pretzel Cheesecake Squares brings together the crunch of pretzels, the creaminess of cheesecake, and the heavenly finish of caramel, wrapping you in a cozy hug as you indulge. Gather around, sweet friends, as we take a stroll down memory lane, crafting a dessert that truly feels like home.
Why make this recipe
These Salted Caramel Pretzel Cheesecake Squares are the kind of treat that brings everyone together—a perfect blend of sweet and salty, creamy and crunchy. Whether you’re hosting a family gathering, celebrating a milestone, or just looking to satisfy that sweet tooth, this recipe holds a special place in my heart. It’s a delicious reminder of those warm, sunny afternoons spent sharing laughter and love with family around the table.
How to make Salted Caramel Pretzel Cheesecake Squares
This delightful dessert is simpler to make than you might think, and it comes together in a way that lets you feel every bit of joy.
Ingredients:
- 2 cups pretzel crumbs (about 10 oz of pretzels)
- ½ cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- ½ cup sour cream
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 1 cup salted caramel sauce (store-bought or homemade)
- Flaky sea salt, for garnish
Directions:
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Preheat your oven to a warm 350°F (175°C). In a mixing bowl, combine those crunchy pretzel crumbs and melted butter, giving them a good stir until they’re wonderfully mixed. Press this mixture firmly into the bottom of a 9×9-inch (23×23 cm) baking pan, creating a solid, even layer. Bake for about 10 minutes and then let it cool; the aroma will fill the room!
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In a separate large mixing bowl, beat the softened cream cheese with an electric mixer until it’s smooth and creamy—just like the laughter of friends gathered around. Gradually add in the granulated sugar, mixing until everything is well combined. Toss in the sour cream and vanilla extract, and keep mixing until that mixture sings with smoothness.
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Now, whip that heavy cream in a separate bowl until stiff peaks form—this will give your cheesecake that dreamy texture. Gently fold the whipped cream into the cream cheese mixture until it’s all together like an old friend’s warm embrace.
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Pour your fluffy cheesecake filling over the cooled pretzel crust, spreading it evenly. Smooth the top with a spatula and find a cozy spot in the fridge for it to sit for at least 4 hours, or until set.
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Once it’s firm and ready to shine, drizzle that luscious salted caramel sauce generously over the top. Then, using a sharp knife, cut the cheesecake into squares, letting the caramel cascade over the edges. Sprinkle each square with a touch of flaky sea salt—you’ll want these little bites to sparkle like joy on a bright morning.
How to serve Salted Caramel Pretzel Cheesecake Squares
These squares are best served chilled and can be plated beautifully for any occasion. Gather your loved ones, and watch as they reach for a square, their eyes lighting up with delight. Serve them alongside a cup of hot coffee for a delightful afternoon treat or as a sweet ending to a family dinner.
How to store Salted Caramel Pretzel Cheesecake Squares
Store any leftovers (if there are any—fingers crossed!) in an airtight container in the fridge for up to five days. Trust me, they’re just as delightful a day or two later, as those flavors have a way of mingling beautifully.
Tips to make Salted Caramel Pretzel Cheesecake Squares
- Make sure your cream cheese is softened to room temperature to ensure a smooth filling.
- You can crush the pretzels in a plastic bag with a rolling pin for a bit of fun!
- Feel free to add extra toppings like chopped nuts or a drizzle of chocolate for a twist on this classic.
Variations
For a slight change, you can use graham cracker crumbs instead of pretzel crumbs for a classic taste, or try a swirl of fruit puree into the cheesecake mixture for a fruity burst. Each variation brings its own charm to the table.
FAQs
Can I use low-fat cream cheese for this recipe?
Yes, you can, but it may alter the texture slightly, making it less creamy.
What if I can’t find pretzel crumbs?
You can crush whole pretzels or substitute with finely crushed graham crackers for a similar base.
How can I make homemade salted caramel sauce?
Just melt 1 cup of sugar over medium heat, stirring gently until it’s a golden color, then slowly add ½ cup of heavy cream and a teaspoon of sea salt. Be careful, as the mixture can bubble up!
Gathering in the kitchen to create these Salted Caramel Pretzel Cheesecake Squares is a journey that fills the soul, reminding us all just how special it is to share a treat that carries love in every bite. So, let’s bake together, create memories, and enjoy the sweetness of life served up on a plate. Happy baking, friends!
Salted Caramel Pretzel Cheesecake Squares
Ingredients
Method
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine pretzel crumbs and melted butter. Mix well.
- Press the mixture firmly into the bottom of a 9×9-inch (23×23 cm) baking pan.
- Bake for about 10 minutes. Allow to cool.
- In a separate bowl, beat softened cream cheese with an electric mixer until smooth.
- Gradually add granulated sugar, mixing until well combined.
- Add sour cream and vanilla extract, mixing until smooth.
- In another bowl, whip heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until fully combined.
- Pour cheesecake filling over the cooled pretzel crust, spreading evenly.
- Smooth the top with a spatula and refrigerate for at least 4 hours, or until set.
- Once set, drizzle salted caramel sauce generously over the top.
- Cut the cheesecake into squares and sprinkle with flaky sea salt before serving.