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Salted Caramel Pretzel Cheesecake Squares

A delightful combination of sweet and salty flavors, these cheesecake squares feature a crunchy pretzel crust topped with creamy cheesecake and a generous drizzle of salted caramel.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 4 hours
Servings: 16 squares
Course: Dessert, Snack
Cuisine: American
Calories: 330
Ingredients Method Notes

Ingredients
  

For the crust
  • 2 cups pretzel crumbs About 10 oz of pretzels
  • ½ cup unsalted butter, melted
For the cheesecake filling
  • 16 oz cream cheese, softened Should be at room temperature
  • 1 cup granulated sugar
  • ½ cup sour cream
  • 1 teaspoon vanilla extract
  • 1 cup heavy cream Whipped until stiff peaks form
For the topping
  • 1 cup salted caramel sauce Store-bought or homemade
  • Flaky sea salt For garnish

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, combine pretzel crumbs and melted butter. Mix well.
  3. Press the mixture firmly into the bottom of a 9×9-inch (23×23 cm) baking pan.
  4. Bake for about 10 minutes. Allow to cool.
Cheesecake Filling
  1. In a separate bowl, beat softened cream cheese with an electric mixer until smooth.
  2. Gradually add granulated sugar, mixing until well combined.
  3. Add sour cream and vanilla extract, mixing until smooth.
  4. In another bowl, whip heavy cream until stiff peaks form.
  5. Gently fold the whipped cream into the cream cheese mixture until fully combined.
Assembly
  1. Pour cheesecake filling over the cooled pretzel crust, spreading evenly.
  2. Smooth the top with a spatula and refrigerate for at least 4 hours, or until set.
  3. Once set, drizzle salted caramel sauce generously over the top.
  4. Cut the cheesecake into squares and sprinkle with flaky sea salt before serving.

Notes

Store any leftovers in an airtight container in the fridge for up to five days. Using room temperature cream cheese ensures a smooth filling.