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 crumbs, just pulse some pretzels in the food processor until fine.
- Remove, and pulse the graham crackers.
- Combine crumbs, 1/2 cup sugar, and butter in the food processor until one event texture; press on bottom and sides to 8-inch spring form pan.
¾ cup sugar
1 ½ cup heavy cream
1 tsp vanilla
- In a standing mixer with paddle attachment, whip 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 pan. bake at 325F for 1 hour. Turn the oven off and leave the cheesecake in the oven 1 hour.
- Remove from oven and let it cool gradually to room temperature, chill in the fridge for at least 4 hours.
½ cup salted caramel sauce
- When ready to serve, combine salted caramel sauce and sour cream, and spread on top of cheesecake.
- Garnish with pretzels.
4 oz unsalted butter
¾ cup heavy cream
1 tsp vanilla extract
½ tsp salt
- For the caramel sauce, 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. Pour over everything and anything!