Instructions
- 1
Combine pretzel and graham crumbs with melted butter. Press into 9-inch springform pan. Bake 10 minutes at 325°F.
- 2
Beat cream cheese and brown sugar until fluffy. Add eggs one at a time.
- 3
Mix in sour cream and vanilla. Pour over crust.
- 4
Bake in water bath at 325°F for 70-75 minutes. Cool overnight.
- 5
Make caramel: heat sugar until deep amber, swirling pan not stirring. Remove from heat.
- 6
Carefully add butter, stir. Slowly pour in cream — it will bubble violently. Stir smooth. Add 1/2 tsp salt.
- 7
Cool caramel to thick pouring consistency.
- 8
Pour caramel over chilled cheesecake. Sprinkle flaky sea salt generously. Serve cold.
Baker's Tip
Make the caramel sauce a day ahead and reheat gently — freshly made caramel is too hot and thin, it will soak into the cheesecake rather than sitting on top. You want it just barely pourable.
Frequently Asked Questions
My caramel seized and turned grainy, what happened?
Crystallization happens when sugar is stirred while melting or when a drop of water enters at the wrong moment. Start over — add a tiny squeeze of lemon juice to the sugar before melting to inhibit crystallization. Never stir, only swirl the pan.
Is the pretzel crust very salty?
It has a pleasant background saltiness that balances the sweet caramel perfectly. If you prefer milder, use 3/4 cup pretzels and 1 1/4 cups graham crackers. Rinse pretzels briefly in water before crushing to reduce sodium.
How do I get the caramel to stay on top without running off?
The caramel must be fully cooled to a thick, barely-pourable consistency before going on the cold cheesecake. Pour it in the center and let it spread naturally — do not use a spatula which can cause it to thin and run over the sides.
Can I use store-bought caramel sauce?
Yes but reduce it in a saucepan over low heat for 5 minutes first to thicken it. Store-bought sauce is too thin and sweet. Adding a pinch of sea salt and a tablespoon of butter while heating improves the flavor significantly.
About This Recipe
A deeply indulgent salted caramel cheesecake with a pretzel-graham crust, silky brown sugar cream cheese filling and a homemade salted caramel that cascades down in thick amber rivers. The sweet-salty contrast is absolutely addictive.
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