Are you ready to satisfy your cravings for something sweet, creamy, and salty all at once? This New York-style cheesecake from The Kitchy Kitchen boasts the crunch and saltiness of a pretzel crust, the sophisticated sweetness of a caramel drizzle, and the rich, creamy texture of classic cheesecake. In other words: you're going to want to come back for seconds.
Cheesecake was my favorite cake growing up. My sister, lover of salty things, would eat the crust, and I would eat the filling. My aunt Pam's cheesecake is legendary in our family, and to make Amanda happy she added a one inch crust to hers. That combination of salty, sweet, and decadently creamy is still a must for me, and in a really over the top moment, I decided adding pretzels to the whole thing was a good idea.
Well, in practice it turned out to be an excellent idea. Salty, sweet, and creamy indeed. This recipe is almost silly it's so delicious.
To make the graham cracker and pretzel crumbs, pulse the graham crackers and pretzels in a food processor (respectively) until fine.
- For the crust:
1 cup graham cracker crumbs
1 cup pretzel crumbs
1/2 cup sugar
12 tablespoons unsalted butter
- For the filling:
1 1/2 pounds cream cheese, at room temperature
3/4 cup granulated sugar
5 large eggs
1 1/2 cups heavy cream
1 teaspoon vanilla
- For the salted caramel sauce:
1 cup granulated sugar
4 ounces unsalted butter
3/4 cup heavy cream
1 teaspoon vanilla extract
1/2 teaspoon salt
- For the topping:
1/2 cup salted caramel sauce
3/4 cup sour cream
- Make the crust: Preheat the oven to 325°F. Combine crumbs, 1/2 cup sugar, and butter in the food processor until one even texture; press on bottom and sides of a 8-inch springform pan.
- Make the filling: In a standing mixer with paddle attachment, whip cream cheese until fluffy; beat in sugar; continue beating until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in heavy cream. If at all lumpy, strain through sieve. Pour into the springform pan. Bake for 1 hour, then turn the oven off and leave the cheesecake in the oven for 1 hour. Remove from oven and let it cool gradually to room temperature, chill in the fridge for at least 4 hours.
- Make the caramel sauce: Meanwhile, heat the sugar in a saucepan over medium heat, until the sugar turns golden. Stir until all of the sugar is dissolved and just starting to turn a lovely amber color. Turn heat to low, add the butter, and stir to combine. Careful, it'll foam up. Then add the heavy cream, vanilla extract, and salt, stirring to combine. You'll cook the sauce for about 5-10 minutes, until it comes together. It'll take quite a bit of stirring!
- Pour the caramel into a glass jar, let it come to room temperature, and store in the fridge for up to two weeks. (You will have some leftover.)
- When ready to serve the cake, combine salted caramel sauce and sour cream, and spread on top of cheesecake. Garnish with pretzels.
- Desserts, Cheesecake
- North American
- 1 cheesecake