American · Dessert · Medium
Salted Caramel Cheesecake
- Total
- 7 hr 30 min
- Prep
- 7 hr 30 min
- Serves
- 12
- Calories
- 465
A creamy caramel filling sets over a buttery biscuit-and-pretzel crust, finished with caramel ribbons and a salty crunch.
Whipped cream gives salted caramel cheesecake a light, sliceable filling without baking or gelatin. Cream cheese supplies the structure, while the pretzel crumbs keep the base from tasting uniformly sweet.
Use full-fat block cream cheese and thick caramel, not a thin pouring syrup. The filling should hold soft ridges before it goes into the pan, then needs a long chill to cut cleanly.
Method
Crush the digestive biscuits and 2 oz pretzels to fine crumbs. Stir in melted butter and press firmly into the base of an 8-inch springform pan lined with parchment. Refrigerate while making the filling.
Beat cream cheese, powdered sugar and vanilla extract until smooth. Mix in 1/2 cup caramel sauce and the sea salt.
Whip the heavy cream in a separate bowl until it holds firm peaks. Fold into the cream-cheese mixture in three additions, keeping the filling airy.
Spread over the crust, smooth the top and refrigerate for until firm enough to slice.
Release the pan and drizzle with the remaining caramel sauce. Crush the remaining pretzels loosely and scatter over just before serving.
Forkue tips
- Add pretzels at the last moment; their crunch disappears if they sit on the filling overnight.
Storing and reheating
Refrigerate covered for up to 4 days. Freeze undecorated slices for 1 month and thaw in the refrigerator before adding caramel and pretzels.
Kitchen gear
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Salted Caramel Cheesecake: FAQ
Why is the filling too soft?
Thin caramel, spreadable cream cheese or under-whipped cream can prevent a clean set. Use thick caramel and block cheese, and allow the full chilling time.
Can I make it a day ahead?
Yes, the overnight rest helps it set firmly. Leave off the topping until serving so the pretzels stay crisp.
How do I store and reheat Salted Caramel Cheesecake?
Refrigerate covered for up to 4 days. Freeze undecorated slices for 1 month and thaw in the refrigerator before adding caramel and pretzels.
How long does Salted Caramel Cheesecake take?
About 7 hr 30 min in total: 7 hr 30 min prep and 0 min cooking.
What do I need to make Salted Caramel Cheesecake?
The key ingredients are digestive biscuits, pretzels, butter, cream cheese, vanilla extract and caramel sauce, plus pantry basics.
Any tips for Salted Caramel Cheesecake?
Add pretzels at the last moment; their crunch disappears if they sit on the filling overnight.
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