Salted Caramel Pretzel Cheesecake Bars

Bitten slice of cheesecake on a white paper

5 from 7 votes

Salted Caramel Pretzel Cheesecake Bars

If you want to satisfy your cheesecake cravings with little effort, this easy cheesecake bars recipe is your best bet. You only need 9 ingredients and little prep time.

Prep Time20

Cook Time40

Chill6

Total Time7

Course: Dessert

Cuisine: American

Servings: bars

Calories: 435kcal

Author: Sabine Venier

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

US Customary - Metric

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.

Video

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.

Nutrition