Salted Caramel Cheesecake

Salted Caramel Cheesecake is rich, creamy and sweet. This is a no bake salted caramel cheesecake with a digestive biscuit (Graham cracker) and salted pretzel crust with a homemade salted caramel sauce and salted caramel cheesecake filling, finished off with more salted caramel sauce and more pretzels for a salty, crunchy element.

Let's talk about my favourite subject.. CHEESECAKE!

It's been a while since I posted a new cheesecake recipe (the last being my cheesecake cookie bars) This doesn't even really count as its not a proper 'cheesecake' but I digress.

This no bake salted caramel cheesecake is bit of a showstopper and very indulgent!

How to Make the Salted Caramel Cheesecake

Step 1. Make the digestive biscuit and pretzel crust. Pretzels - I have discovered - are hard to crush so I suggest blitzing them in the food processor first or bashing them really hard with a rolling pin and then adding the digestives (graham crackers) a bit later. Don't worry if there are chunks of pretzel, they soften with the butter.

Step 2: Add the melted butter and stir until you have a wet sand like consistency. Press firmly into the base of an 8" or 9" round spring-form baking pan. If you use an 8" pan you will want a deep cake pan as the cheesecake will be taller. If you want a less tall but wider cheesecake, use a 9". Also make sure the pan has a loose bottom so you can get the cheesecake out easily.

Step 3. Make the filling by beating all the ingredients together. To ensure a smooth consistency I make sure the cream cheese is at room temperature and I beat that first until smooth before adding the remaining ingredients. I also beat my cream to soft peaks separately to ensure that it incorporates properly.

Step 4: Place in the fridge and practice the lost art of patience!

An additional step is decorating but I like to leave that empty so your imagination can run wild. There is also the making of the salted caramel sauce but that is insanely simple to do I felt it would be silly to spell out here and in the recipe card below.

New Video This Week

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I hope you enjoy this no bake Salted Caramel Cheesecake and I truly hope you give this recipe a go and remember to rate and report back your results in the comments below. I love reading your comments! Also #lightscamerabake on Instagram for a chance to be featured and don’t forget to subscribe to my YouTube Channel for fun baking videos!

Print Recipe

5 from 1 vote

Salted Caramel Cheesecake

Salted Caramel Cheesecake is rich, creamy and sweet. This is a no bake salted caramel cheesecake with a digestive biscuit (Graham cracker) and salted pretzel crust with a homemade salted caramel sauce and salted caramel cheesecake filling.

Prep Time30 minutes mins

Chilling8 hours hrs

Total Time8 hours hrs 30 minutes mins

Course: Dessert

Cuisine: American

Servings: 16 Pieces

Calories: 390kcal

Author: Emma Burton

Ingredients

Base;

• ▢ 100 g Salted Pretzels
• ▢ 2 and ½ Cups Digestive Biscuits (Graham Crackers) (250g)
• ▢ ⅓ Cup Butter, Melted (75g)

Salted Caramel Sauce;

• ▢ 1 Cup Brown Sugar (190g)
• ▢ ½ Cup Butter (110g)
• ▢ ⅓ Cup Milk
• ▢ 2-3 teaspoon Salt (Personal Taste)

Cheesecake;

• ▢ 2 Cups Cream Cheese, Room Temperature (500g)
• ▢ 1 Cup Whipping Cream, Beat to soft peaks
• ▢ ⅔ Cups Icing Sugar (90g)
• ▢ 2 teaspoon Vanilla Extract
• ▢ ⅓ Cup Salted Caramel Sauce

Topping;

• ▢ Remaining Salted Caramel
• ▢ 100-200 g Salted Pretzels (Optional)

Metric - US Conventional

Instructions

Salted Caramel Sauce;

• Place the butter and brown sugar in a saucepan on a medium to high heat.
  
  
• Once the butter has melted, add the milk and bring to the boil.
• Boil for at least 2 minutes before removing from the heat.
• Add the salt and allow to cool.

Base;

• Line a 20cm round spring form pan (8" pan) with baking paper or non stick paper and set aside.
• Crush the pretzels and digestive biscuits and melt the butter. Mix together.
• Press into the base of your prepared pan. Spread ⅓-1/2 cup of the salted caramel sauce over the base and place in the fridge to set while you make the filling.

Cheesecake Filling;

• In a bowl with a hand beater or stand mixer, lightly whip the cream until soft peaks.
• In a separate bowl, beat the cream cheese until smooth.
• Add in the vanilla extract, icing sugar, whipped cream and ⅓ cup of the salted caramel sauce and beat into the cream cheese until smooth and thick.
• Pour over the salted caramel sauce and pretzel base and place in the fridge until set. Around four hours but preferably 8 hours or overnight.
• Once set or just before you are about to serve, drizzle with the remaining salted caramel sauce and top with crushed pretzels or however you like to decorate!

Nutrition

Serving: 16Pieces | Calories: 390kcal | Carbohydrates: 36g | Protein: 4g | Fat: 27g | Saturated Fat: 16g | Cholesterol: 77mg | Sodium: 552mg | Potassium: 105mg | Fiber: 1g | Sugar: 24g | Vitamin A: 8IU | Calcium: 53mg | Iron: 14mg

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