Caramel Pretzel Cheesecake Bars
Salted Caramel Pretzel Cheesecake Bars
Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
 

These incredible Salted Caramel Pretzel Cheesecake Bars come along with a 4 ingredients pretzel crust, a 4 ingredients cheesecake filling, and a 4 ingredients salted caramel pretzel topping. Gooey caramel meets creamy cheesecake and crunchy pretzels.

Course: Dessert
Cuisine: American
Keyword: salted caramel cheesecake bars
Servings: 20 mini bars
Calories: 227 kcal
Author: Sabine Venier
Ingredients
Pretzel Crust
  • 3/4 cup salty pretzels finely ground (1 1/2 cup whole pretzels) (60g)
  • 3/4 cup graham crackers (ground) (75g)
  • 1/4 cup brown sugar (50g)
  • 6 tbsp butter melted (70g)
Cheesecake Filling
  • 16 oz cream cheese (450g)
  • 1 egg
  • 1 vanilla bean (or 1 tsp vanilla extract)
  • 1/3 cup granulated white sugar (67g)
Caramel topping
  • 10 oz wrapped caramels (280g)
  • 3 tbsp heavy whipping cream
  • 1/3 cup pretzels (30g)
  • OPTIONAL: pinch of coarse sea salt
Instructions
  1. Preheat oven to 350°F (175°C). Line a 10x7 or 8x8 inch baking pan with parchment paper with enough overhang on the sides. Set aside.

  2. Start with the pretzel crust. Therefore, in a blender or food processor combine pretzels and graham crackers and pulse into very fine crumbs. Pour into a bowl with melted butter and sugar and stir to combine. Press into prepared baking pan and bake for about 5 minutes. Remove from oven and allow to cool until you are finished with the filling.

  3. For the cheesecake filling mix with a handheld or stand mixer cream cheese on medium speed until smooth for about 1 minute. Add egg, vanilla*, and sugar and mix until creamy for about 2-3 minutes. Spoon onto baked crust. Bake for about 30-35 minutes until cheesecake is set.

  4. While the cheesecake bars are baking, prepare the caramel topping. In a medium sized bowl combine caramels and heavy cream and microwave until caramel is melted for about 2 minutes. Stir every 20 seconds. Set aside.

  5. Remove cheesecake bars from oven and spoon caramel sauce on top evenly. Press pretzels on top. You can crush pretzels into a few pieces or let them whole. Allow to cool at room temperature for about 15 minutes then transfer to the refrigerator to cool completely. Cut into squares and sprinkle with coarse sea salt before serving if desired. Store in an airtight box in the fridge up to 2 days.

Recipe Video

Nutrition Facts
Salted Caramel Pretzel Cheesecake Bars
Amount Per Serving
Calories 227 Calories from Fat 117
% Daily Value*
Total Fat 13g 20%
Saturated Fat 7g 35%
Cholesterol 46mg 15%
Sodium 219mg 9%
Potassium 80mg 2%
Total Carbohydrates 23g 8%
Sugars 16g
Protein 3g 6%
Vitamin A 9.2%
Vitamin C 0.1%
Calcium 5.1%
Iron 2.9%
* Percent Daily Values are based on a 2000 calorie diet.