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Caramel-Pretzel Cheesecake

Rated as 4.83 out of 5 Stars

"This rich, chocolate ganache-topped caramel cheesecake has a delightfully contrasting salted pretzel crust."
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6 h 30 m servings 632
Original recipe yields 16 servings (16 servings, 1 slice (144 g) each)


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  1. Heat oven to 350 degrees F (175 degrees C).
  2. Combine pretzel crumbs, 1/2 cup sugar and butter; press onto bottom and 2 inches up side of 9-inch springform pan.
  3. 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.
  4. 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.
  5. 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.
  6. 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

Per Serving: 632 calories; 44.7 53.7 9.4 173 490 Full nutrition

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This was excellent. Made it for a dessert auction and it was sold for $350!!!!!

Nothing better than sweet and salty in the same bite!

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.

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 L...

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 gan...