These salted caramel pretzel cheesecake bars are a must-try for anyone who loves cheesecake. I’m not always a big dessert person, but this one works for me every time.
If you enjoy desserts like this, you might also like a Blueberry Basque Cheesecake. Delicious doesn’t even begin to cover it!
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Video Instructions
Try These Cheesecake Bars
I started making recipes like this when I wanted something sweet without committing to a full cheesecake. This feels more manageable, especially when I’m cooking for family or friends.
The crushed pretzels in the base really make a difference. That salty crunch with the creamy mixture is exactly the kind of contrast I like.
This version leans slightly toward a caramel cheesecake style, especially when you add caramel sauce and a light sprinkle of sea salt on top.
Why You’ll Love This Recipe
• Super easy: I like how simple this is compared to full cheesecakes, no complicated steps
• Perfect balance: The creamy filling and crushed pretzels give that sweet and salty contrast I love
• Perfect Texture: Smooth filling with a crunchy base and a slight caramel finish
• Make ahead: I actually prefer these after they’ve sat in the refrigerator overnight
Ingredients
• Crushed pretzels: Adds crunch and that salty base that I love
• Cream cheese: The base of the filling
• Sugar: Adds sweetness and depth (the recipe uses about 1 cup sugar overall)
• Unsalted butter: Helps bind the crust together and gives richness
• Eggs & cream: Create that soft cheesecake mixture
• Caramel sauce: I always drizzle this on top
• Sea salt (optional): Just a little on top really brings everything together
How to Make Salted Caramel Pretzel Cheesecake Bars
1. Preheat the oven to 350°F (175°C). Spray an 8x8-inch (20x20cm) baking pan lightly with baking spray and line with parchment paper with enough overhang around the sides to easily lift the bars out of the pan once baked.
2. In a large bowl for mixing, combine the graham cracker crumbs, pretzel crumbs, sugar, and butter, and stir until evenly moist.
3. Transfer the crumbs to the prepared baking pan and press evenly into the bottom of the pan with the back of a flat-bottomed cup. Bake the crust for 10 minutes. Then remove from the oven and allow to cool until you are done with the filling.
4. In another large mixing bowl, using an electric mixer fitted with a whisk or paddle attachment, beat the cream cheese and sugar on medium-high speed until smooth, about 1-2 minutes.
5. At low speed, add one egg at a time and mix just to combine, about 1 minute after each egg. Add the vanilla and mix to incorporate. Scrape down the sides of the bowl, add the heavy cream, and mix on medium-low speed until creamy and combined, about 1-2 minutes.
6. Pour the filling into the pre-baked and lightly cooled crust, spread evenly, and bake for 30-35 minutes or until set with a slight jiggle in the center. The cheesecake will continue to cook as it cools and firms up.
7. Let it cool at room temperature for 1 hour, then transfer to an airtight container and store in the fridge for at least 6 hours but preferably overnight. Cut into squares and store in the fridge for up to 3 days or freeze for up to 3 months.
Expert Tips
- It's the easiest and fastest to process the pretzels and the graham crackers in a food processor to get fine crumbs. Alternatively, place them in freezer bags and smash them with a rolling pin.
- Don't overmix the filling. Please resist the urge to mix it for too long and whip it up because the filling shouldn't have too much air incorporated. Mix at every step just until combined and smooth.
- Remove the cheesecake squares from the oven when the filling is set and has a slight wobble in the center. The filling will continue to cook in the pan and firms up as it cools. Overbaking can lead to a dry filling.
- They are best eaten on the second day. So give them time to rest and set in the fridge overnight. If it needs to go a little faster, 6 hours chilling in the fridge is the minimum time I recommend.
- If you want to feed a crowd, double the recipe and bake it in a 9x13-inch (23x33cm) pan. The baking time will be about the same.
What Can You Serve With These?
- Extra caramel sauce
- Fresh berries
- Coffee
- A small piece of dark chocolate
FAQs
You can, but the crushed pretzels are what make this recipe the best that it can be.
Yes, I actually prefer it after resting in the refrigerator overnight.
Yes, they freeze really well and can keep for up to 2 months.
Recipe
Salted Caramel Pretzel Cheesecake Bars
Ingredients
Crust
- 1 cup graham cracker crumbs
- ½ cup salty pretzel crumbs
- ¼ cup packed brown sugar
- 5 tablespoon unsalted butter, melted
Filling
- 16 oz cream cheese, softened
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ cup heavy whipping cream
Instructions
- Preheat the oven to 350°F (175°C). Spray an 8x8-inch* (20x20cm) baking pan lightly with baking spray and line with parchment paper with enough overhang around the sides to easily lift the bars out of the pan once baked.
- In a large mixing bowl, combine the graham cracker crumbs, pretzel crumbs, sugar, and butter and stir until evenly moist. Transfer the crumbs to the prepared baking pan and press evenly into the bottom of the pan with the back of a flat-bottomed cup. Bake the crust for 10 minutes. Then remove from the oven and allow to cool until you are done with the filling.
- In another large mixing bowl, using an electric mixer fitted with a whisk or paddle attachment, beat the cream cheese and sugar on medium-high speed until smooth, about 1-2 minutes. At low speed, add one egg at a time and mix just to combine, about 1 minute after each egg. Add the vanilla and mix to incorporate. Scrape down the sides of the bowl, add the heavy cream, and mix on medium-low speed until creamy and combined, about 1-2 minutes.
- Pour the filling into the pre-baked and lightly cooled crust, spread evenly, and bake for 30-35 minutes or until set with a slight jiggle in the center. The cheesecake will continue to cook as it cools and firm up. Let it cool at room temperature for 1 hour, then transfer to an airtight container and store in the fridge for at least 6 hours but preferably overnight. Cut into squares and store in the fridge for up to 3 days or freeze for up to 3 months.
Notes
Taste & Texture
Creamy, smooth cheesecake with a crunchy base and sweet-salty finish.Storage, Freezing & Reheating
- Store them all the time in the fridge. It's okay when you serve them, and they stand up to 2 hours at room temperature when you know that there won't be any leftovers. Keep them in an airtight container in the refrigerator for up to 3 days.
- They freeze well for up to 3 months. Therefore wrap the chilled slices in plastic wrap or place in freezer bags. To thaw, place them in the refrigerator overnight.
Recipe Tips
- I don’t overmix the filling. I’ve done that before, and it changes the texture too much.
- I always let it chill properly in the refrigerator so the mixture sets the way it should.
- If I want to make it a bit more indulgent, I’ll add a drizzle of caramel sauce and even a touch of chocolate on top.
- *9x13-inch pan - If you want to feed a crowd, double the recipe and bake it in a 9x13-inch (23x33cm) pan. The baking time will be about the same.
Video
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