Salted Caramel Pretzel Cheesecake Bars
A sweet and salty dessert featuring a crunchy pretzel crust, creamy cheesecake filling, and a decadent salted caramel topping with whipped cream. Ideal for parties or cozy snacks, these bars offer a rich flavor balance.
Ingredients
- 2 cups salted pretzels finely crushed
- 1/4 cup granulated sugar
- 3/4 cup unsalted butter melted
- 16 oz 450g cream cheese, softened to room temperature
- 1/2 cup granulated sugar
- 1/4 cup sour cream
- 2 large eggs
- 1 tsp non-alcoholic vanilla essence
- 1 cup salted caramel sauce store-bought or homemade
- 1 cup heavy whipping cream chilled
- 2 tbsp powdered sugar
- Mini pretzels
- Flaky sea salt
Instructions
- Preheat oven to 350°F (175°C). Line an 8x8 inch pan with parchment paper (create an overhang for easy removal).
- Mix pretzel crumbs, 1/4 cup sugar, and 3/4 cup melted butter in a bowl. Press the mixture firmly into the pan.
- Bake for 10 minutes and let cool.
- Lower oven temperature to 325°F (160°C). Beat cream cheese and 1/2 cup sugar until smooth. Add sour cream and non-alcoholic vanilla essence, mixing until just combined. Add eggs one at a time on low speed.
- Pour the cheesecake mixture over the cooled crust. Bake for 30–35 minutes until the edges are set and the center remains slightly jiggly. Turn off the oven and leave the door slightly ajar for 30 minutes to prevent cracking.
- Cool at room temperature, then refrigerate for at least 4 hours or overnight. Lift the cheesecake using the parchment overhang, spread caramel sauce, whip cream and powdered sugar until stiff peaks form, and pipe rosettes. Top with mini pretzels and sea salt.
- Slice into squares using a warm, clean knife for clean presentation.
Notes
Use non-alcoholic vanilla essence to meet dietary restrictions
Ensure all crust and filling ingredients are at room temperature before mixing
For non-alcoholic caramel sauce, omit any wine or spirits in homemade versions
Chilling time is crucial for firm texture and clean slices
Store leftovers in an airtight container in the refrigerator for up to 5 days
Ensure all crust and filling ingredients are at room temperature before mixing
For non-alcoholic caramel sauce, omit any wine or spirits in homemade versions
Chilling time is crucial for firm texture and clean slices
Store leftovers in an airtight container in the refrigerator for up to 5 days