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My review
Caramel-Pretzel Cheesecake
PHILADELPHIA Cream Cheese
"This rich, chocolate ganache-topped caramel cheesecake has a delightfully contrasting salted pretzel crust."
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Ingredients
6 h 30 m servings 632 calsOriginal recipe yields 16 servings (16 servings, 1 slice (144 g) each)
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- US
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Directions
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Prep
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Ready In
- Heat oven to 350 degrees F (175 degrees C).
- 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.
Footnotes
- 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 g fat; 53.7 g carbohydrates; 9.4 g protein; 173 mg cholesterol; 490 mg sodium. Full nutrition
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8/5/2017
This was excellent. Made it for a dessert auction and it was sold for $350!!!!!