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  1. Caramel-Pretzel Cheesecake

Caramel-Pretzel Cheesecake

06:30:00 16 servings, 1 slice (144 g) each
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16 servings, 1 slice (144 g) each

Looking for an ooey-gooey delectable dessert? Look no further! This recipe has it all-salty, sweet, creamy and crunchy. Not to mention chocolate and caramel - all in a cheesecake.

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Make It

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  • Heat oven to 350ºF.
  • Combine pretzel crumbs, 1/2 cup sugar and butter; press onto bottom and 2 inches up side of 9-inch springform pan.
  • Reserve 2 Tbsp. of the remaining sugar. Beat remaining sugar with cream cheese in large bowl with mixer until blended. Add liqueur; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended; pour into crust.
  • Bake 1 hour to 1 hour 5 min. or until centre is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
  • Spoon caramel sauce over cheesecake, spreading to within 2 inches of edge. Bring 1/4 cup whipping cream to boil in small saucepan. Remove from heat. Add chocolate chips; stir until melted. Let stand 10 min. or until slightly thickened. Pour over cheesecake; spread to completely cover top.
  • Beat remaining cream in medium bowl with mixer on high speed until soft peaks form. Add reserved sugar; beat until stiff peaks form. Spoon into pastry bag fitted with star tip; use to pipe whipped cream onto cheesecake just before serving.

Special Extra

To make candied pretzels, cook 2 Tbsp. each brown sugar and dark corn syrup, and 1 Tbsp. butter in medium skillet on medium heat until butter is melted and mixture is heated through, stirring frequently. Add 2 cups small pretzel twists; cook and stir 5 to 7 min. or until sugar syrup darkens in colour and begins to bubble. Spread pretzels onto parchment-covered baking sheet. Melt 1/4 cup chocolate chips as directed on package; drizzle over pretzels. Let stand until chocolate is firm.


If you don't have a pastry bag, you can use a resealable plastic bag instead. Spoon whipped cream into plastic bag. Cut small piece off one bottom corner of bag; use to pipe whipped cream onto cheesecake as directed.


Prepare as directed, omitting the liqueur.


  • 16 servings, 1 slice (144 g) each

Nutritional Information

Serving Size 16 servings, 1 slice (144 g) each
Calories 630
% Daily Value
Total fat 41g
Saturated fat 25g
Cholesterol 185mg
Sodium 560mg
Carbohydrate 58g
Dietary fibre 2g
Sugars 42g
Protein 10g
Vitamin A 35 %DV
Vitamin C 2 %DV
Calcium 8 %DV
Iron 8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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