This rich, chocolate ganache-topped caramel cheesecake has a delightfully contrasting salted pretzel crust.

Recipe Summary

prep:
25 mins
cook:
1 hr 5 mins
additional:
5 hrs
total:
6 hrs 30 mins
Servings:
16
Yield:
16 servings, 1 slice (144 g) each
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 350 degrees F (175 degrees C).

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  • Combine pretzel crumbs, 1/2 cup sugar and butter; press onto bottom and 2 inches up side of 9-inch springform pan.

  • Reserve 2 tablespoons 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 minutes 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 minutes 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.

Variation:

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.

Variation:

Prepare as directed, omitting the liqueur.

Nutrition Facts

632 calories; protein 9.4g; carbohydrates 53.7g; fat 44.7g; cholesterol 173.5mg; sodium 489.6mg. Full Nutrition
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Reviews (5)

Most helpful positive review

Rating: 5 stars
08/05/2017
This was excellent. Made it for a dessert auction and it was sold for 350!!!!! Read More
(3)
6 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/05/2017
This was excellent. Made it for a dessert auction and it was sold for 350!!!!! Read More
(3)
Rating: 5 stars
11/02/2014
Nothing better than sweet and salty in the same bite! Read More
(2)
Rating: 5 stars
01/18/2017
Great flavours!! I didn't follow the measurements exactly as I made a much smaller version. I also didn't have enough pretzels so I subbed in some crushed pecans... SO GOOD. The caramel then ganache topping made this decadent. I will definitely make this again!:) Read More
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Rating: 5 stars
03/19/2019
I made this exactly as recipe called for. My springform Pan was 9 1/2 and it still took a little longer to bake than the recipe stated but not a problem. Couldn t find Butterscotch Flavored Liqueur per se at my little local grocery but used Butterscotch Schnapps Liqueur and it turned out just fine. This was a definite to-die-for cheesecake! Read More
Rating: 5 stars
11/29/2019
So good!! Made it for thanksgiving and everyone loved it. Crust was a little thick in some parts but I ll know better for next time. Read More